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Porridge on a Plate

Photo: Kerri Conan

BY Kerri Conan

PUBLISHED January 2, 2024

Whole grains cooked into porridge—and by “porridge” I mean more soupy than stiff—works shockingly well on a plate. And it gives you a broad canvas for scattering sweet or savory accents and stir-ins. The directions below work with oats (rolled or steel cut), quinoa, millet, coarse cornmeal, cracked wheat, buckwheat groats or kasha, short-grain brown rice, or mixed-grain ground hot cereals.

 

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You can add some or all of the flavorings into the pot or wait to dress each plate. (That way you can refrigerate leftovers to heat in the microwave all week.) I’ve cooked millet in plain water, then taken it savory—topped with miso mixed with butter and chile-spiked togarashi (the pre-mixed Japanese seasoning blend), and sweet—topped with a pat of butter and frozen berries warmed with powdered sugar. For more ideas, see the options that follow.

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Porridge on a Plate

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