Creamy Wheat Porridge

This old-fashioned favorite makes a great winter breakfast, especially when topped off with some butter and cream. It also makes a wonderful meal anytime, if your appetite has deserted you during an illness.  If desired, you can make this dish with milk instead of water; in that case, the key is to stir constantly while bringing the milk to a boil (the milk tends to scald and stick to the saucepan).  

Serves: 1


2 cups water (or milk)
dash Celtic sea salt
1/2 cup wheat cereal (I like this one from Bob's Red Mill)


In a 1 1/2-quart saucepan with lid, bring water and salt to a boil.  Remove from heat and stir in the wheat cereal slowly, a little at a time, stirring constantly.  As you pour the dry cereal into the boiling water, think of creating a little "waterfall" with the cereal (this will help prevent clumping).  

Return to the burner, and cook over medium heat for two minutes or less, stirring constantly.  Towards the end of the cooking time, the hot cereal will begin to thicken to the right consistency, and become hard to stir.  It should be smooth and creamy, with no dry lumps of cereal.  If you do have some lumps, it's okay.  Hot cereal is cheap so you can always start over, or just eat the clumpy stuff. If you're making this porridge with milk, it will thicken up much faster (closer to one minute).  Don't overcook the porridge, or it will get kind of gummy.