Hot breakfast cereal

Yield: 4 servings

Measure Ingredient
1 quart Water
Salt
1 cup Coarse cereal

Use this formula for grit-sized cereals-polenta, barley, and rice grits, seven-grain or any other fairly coarse cereal.

Bring water to a boil, add ¼ to ½ teaspoon salt, then gradually whisk in the cereal. Lower the heat and simmer, partially covered. Give it a stir every now and then to keep it from sticking or boiling over. Most cereals thicken before the grain is actually cooked, but you can detect its raw taste. Cook until the cereal actually tastes done, 25-40 minutes, depending on the grain. Makes 4 cups.

Recipe by: Deborah Madison,"Vegetarian Cooking for Everyone" Converted by MM_Buster v2.0l.

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