"Let broth boil slowly,
but let porridge make a noise."
Porridge is one of the oldest dishes served in Ireland. It is usually made from rolled, crushed or steel-cut oats and is one of the first foods served to infants. In some homes, porridge is the staple of breakfast, bubbling away as the family wakens. At times, it appears on the supper table.
The Baker and I enjoy porridge (we call it oatmeal) at least once a week for breakfast. With golden raisins, real maple syrup and milk stirred in and toasted walnuts or pecans sprinkled on top, it is the perfect start to a day.
I couldn't resist a wee bit of orange!
4 cups water
1 cup steel-cut Irish Oatmeal
1/4 tsp salt
1. Bring the water to a boil and spinkle the oatmeal in stirring well. Add Salt.
2. Lower the heat and simmer for 30 minutes, stirring occasionally.
3. Serve with brown sugar or maple syrup, milk, chopped and toasted nuts, fruit--whatever your taste calls for!
This recipe serves four. Leftovers can be stored in the refrigerator and reheated.