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Because I grew up in So CA. we had cream of wheat often and I still like it. I like cream of rice a little better. As for grits, I do like them, but suprisingly here in NWA you don't see them in many independent restaurant. That has always surprised me. Now the chains do offer them. ah
My whole family, generations upwards and downwards, loves porridge, made with cream of wheat cooked in milk. When I make it for my kids, I add something sweet like honey, sugar, or maple syrup - when it's finished cooking - and a splash of vanilla extract, and then a generous dusting of cinnamon or cocoa powder. When my mom used to make this for us as kids, she would take any leftovers and turn them into a soufflé which we enjoyed in the afternoon after returning from school.
My Dad was born and grew up in Vienna, Austria and it was a childhood staple for him; and so it was for me as well. We correctly called it Farina.
He cooked it in milk until pretty thick; then he poured it on a dinner plate and swirled the plate around until he had a perfect thin even layer covering the plate. Then he would sprinkle it with an even coat of sugar and topped it off with a square of Bakers dark chocolate as he evenly grated it to completly cover the sugar in another thin layer.
Ahhh.....what a breakfast!
These days I have chocolate Malto-Meal (farina mixed with cocoa) in a bowl with equal, or just plain Cream of Wheat in a bowl with cinnamon, butter and brown sugar. I have this for breakfast at least once a week. I use almond or cashew milk to cut back calories.
My whole family, generations upwards and downwards, loves porridge, made with cream of wheat cooked in milk. When I make it for my kids, I add something sweet like honey, sugar, or maple syrup - when it's finished cooking - and a splash of vanilla extract, and then a generous dusting of cinnamon or cocoa powder. When my mom used to make this for us as kids, she would take any leftovers and turn them into a soufflé which we enjoyed in the afternoon after returning from school.
My Dad would refrigerate any leftover breakfast farina (scraped from a plate with chocolate on top) and eat it as a pudding-type dessert
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