Like risotto, the fuss about stirring is overblown, especially with this slurry method I’ve been using for a while now. You can serve it immediately while it’s still soft, maybe with one of the toppings from the list that follows. Or pour it into a pan to set. See the variations for two options. Other grains you can use: grits.
$7/month or $50/year
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.