📝 About This Recipe
This elevated take on a nostalgic classic transforms humble wheat semolina into a luxuriously smooth, custard-like porridge through the art of slow-cooking. By gently infusing the grains with whole milk, aromatic vanilla bean, and a touch of salted butter over a low flame, we achieve a depth of flavor and a silky texture that instant versions simply cannot replicate. It is a soul-warming breakfast that marries the simplicity of American comfort food with the refined techniques of a professional pastry kitchen.
🥗 Ingredients
The Porridge Base
- 2/3 cups Cream of Wheat (Regular/Original, not instant) (fine wheat semolina)
- 3 cups Whole Milk (high-quality dairy for maximum creaminess)
- 1 cup Water (filtered)
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
- 2 tablespoons Unsalted Butter (European-style preferred)
Aromatics and Sweetener
- 1/2 pod Vanilla Bean (split and seeds scraped)
- 3 tablespoons Maple Syrup (Grade A Amber)
- 1/4 teaspoon Ground Nutmeg (freshly grated)
- 1 piece Cinnamon Stick (optional for infusion)
Garnish and Texture
- 1/4 cup Heavy Cream (for swirling at the end)
- 1/4 cup Toasted Walnuts (roughly chopped)
- 1/2 cup Fresh Berries (blueberries or raspberries)
- 1 tablespoon Brown Sugar (for a caramelized crunch)
👨🍳 Instructions
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1
In a heavy-bottomed 3-quart saucepan or a small Dutch oven, combine the whole milk, water, and kosher salt.
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2
Split the vanilla bean pod lengthwise, scrape the seeds into the milk, and drop the empty pod in as well. Add the cinnamon stick if using.
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3
Place the pot over medium heat and bring the liquid to a very gentle simmer. Do not let it reach a rolling boil, as this can scald the milk.
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4
Once simmering, slowly whisk in the Cream of Wheat in a steady stream. Whisking constantly during this addition is crucial to prevent any lumps from forming.
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5
Reduce the heat to the lowest possible setting. You want barely a bubble breaking the surface—this slow-cooking method allows the starch to hydrate fully and evenly.
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6
Cover the pot partially with a lid and cook for 35-40 minutes. Every 5-7 minutes, remove the lid and give the porridge a vigorous stir with a wooden spoon, scraping the bottom and corners of the pot.
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7
As the grains swell and the mixture thickens to a pudding-like consistency, stir in the maple syrup and the freshly grated nutmeg.
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8
Remove the vanilla bean pod and the cinnamon stick from the pot and discard.
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9
Stir in the 2 tablespoons of unsalted butter, whisking until it is completely emulsified and the porridge looks glossy.
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10
Taste the porridge. If it is too thick for your liking, whisk in a splash of additional warm milk until the desired consistency is achieved.
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11
Turn off the heat and let the porridge sit, covered, for 3 minutes to settle before serving.
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12
Ladle the warm velvet farina into wide, shallow bowls.
💡 Chef's Tips
Always use 'Regular' Cream of Wheat rather than 'Instant' for slow-cooking; the larger grain size provides a much better mouthfeel. To prevent a skin from forming on the milk, stir frequently and keep the heat at a 'barely-there' simmer. If you accidentally get lumps, don't panic—simply pass the finished porridge through a fine-mesh sieve for a perfectly smooth texture. For a vegan version, substitute the milk with cashew milk and the butter with a high-quality coconut oil or vegan butter alternative. Toast your nuts in a dry pan for 2-3 minutes before topping to significantly enhance their aroma and crunch.
🍽️ Serving Suggestions
Drizzle a tablespoon of cold heavy cream in a circular motion over the hot porridge for a beautiful temperature contrast. Serve alongside a glass of freshly squeezed blood orange juice to cut through the richness. Pair with a side of thick-cut, maple-glazed bacon for a savory-sweet breakfast experience. A hot cup of Earl Grey tea with a slice of lemon complements the vanilla and nutmeg notes perfectly. Top with a dollop of apricot preserves or lemon curd for a bright, fruity finish.