Cooking

I guess polenta counts, right? Three or four parts of liquid for one of maize meal. Low fire, stirring constantly. I typically season it near the end, depending on purpose.

And when I say "depending on purpose" I mean it. It's extremely versatile; you can eat it for breakfast, lunch or dinner, as a side or the main carb, savoury or sweet. After cooked you can also deep-fry it. And while traditionalists don't use anything but water as the liquid, you could use broth or milk instead. (I often use chicken broth.)

White or yellow is up to preferences; I eat both but prefer white. And there's also the instant/pre-cooked version of polenta, I don't know the English name but people call it "polentina" in Portuguese. While polentina isn't as tasty as "true" polenta IMO, it's still tasty enough and really practical; for example, when living on my own I used to cook it and add two eggs near the end, then season it (salt and pepper) and my dinner was almost done. ("Almost" because I had to prepare a salad with it, for my guilty conscience.)

But the best way to eat it IMO is alongside chicken and tomato sauce. It isn't anything fancy, but it's comforting (specially as I grew with it) - dice and brown some seasoned chicken on veg oil, add diced onions, let them cook alongside the chicken until transparent, add a buttload of tomato paste and a bit of water, fix the seasoning if necessary. Then serve it alongside the polenta.

I looked it up and technically millet is a cereal! I cook 2 parts millet with one part frozen spinach (2/3 of standard water) and when it’s nearly cooked, I take the lid off and add tomato sauce, then top with cheese before serving. I sometimes add chia seeds as well, if it needs a little thickening up.

I also love chopped green onions, tomatoes, olives, and smoked tofu in bulgur (bloomed in broth)

Weekbix, hot water poured over the weekbix, hot milk then brown sugar and a dash of cream.

Porridge, brown sugar and all bran on top with warm milk.

Both super good buy super high calorie so I only eat it when it's summer.

My fall/winter go to is steel cut oatmeal cooked in my rice cooker. Topped with Nature Valley Granola crumble, a splash of milk and a drizzle of Canadian Maple syrup. Cinnamon or fresh grated nutmeg if I want to spice it up.

Thanks! I don't have any to contribute but will definitely be trying this, sounds delicious! (Admittedly, I am high.)

Not sure if this counts, it is not really a recipe, but I put buttermilk on my cooked oatmeal. I use the thick rolled kind, microwaved 1 to 1 oats and water, 50% for 5 minutes (so it just sort of expands but does not get creamy) then top with buttermilk and maybe dried cranberries. Might be even better to toast the oats first! Just occurred to me. Mmmmmmm.