Irish Porridge with Strawberries & Cream
Oats are available in several forms. Steel-cut oats, called for in this recipe, are hulled and cut into small, nubby particles. Sometimes called Irish oatmeal or Scotch oats, they have a nutty flavor and chewy texture, and cook in 30 to 45 minutes. Rolled oats are hulled, steamed grains that have been rolled into flakes; they cook in 5 to 15 minutes. Instant oatmeal, because it has been further processed, lacks much of the fiber and whole-grain benefits of other forms of oats.
- 1 cup steel-cut oats
- 1/8 tsp. salt
- 1 cup coarsely chopped strawberries
- 4 Tbs. heavy cream
- 8 tsp. light brown or turbinado sugar
In a saucepan over medium-high heat, combine 4 cups water, the oats and salt and bring to a simmer. Reduce the heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the oats are tender and creamy, about 30 minutes.
Spoon the porridge into 4 bowls and top each portion with 1/4 cup strawberries, 1 Tbs. cream and 2 tsp. sugar. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).