📝 About This Recipe
Rediscover a childhood classic elevated to gourmet heights with a silky, custard-like texture and the aromatic warmth of real vanilla bean. This porridge balances the nostalgic comfort of milled wheat with a sophisticated richness derived from a blend of whole milk and a touch of heavy cream. It is the ultimate morning embrace, designed to be a canvas for both simple sweeteners and decadent toppings.
🥗 Ingredients
The Porridge Base
- 1/2 cup Cream of Wheat (Regular/Original) (not the instant variety for best texture)
- 2 cups Whole Milk (cold)
- 1/4 cup Heavy Cream (adds a luxurious mouthfeel)
- 1/2 cup Water
- 1/4 teaspoon Kosher Salt (essential to balance the sweetness)
- 1 teaspoon Vanilla Bean Paste (or the seeds from half a vanilla bean)
- 1 tablespoon Unsalted Butter (cold, to whisk in at the end)
Sweeteners and Toppings
- 2 tablespoons Pure Maple Syrup (Grade A Amber preferred)
- 1 Banana (sliced into rounds)
- 1 tablespoon Turbinado Sugar (for caramelizing the bananas)
- 2 tablespoons Toasted Walnuts (roughly chopped)
- 1/8 teaspoon Ground Cinnamon (for a finishing dust)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the whole milk, water, and kosher salt over medium-high heat.
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2
Bring the liquid to a gentle simmer, watching closely to ensure the milk does not boil over or scorch the bottom of the pan.
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3
Once simmering, reduce the heat to low. Begin whisking the liquid constantly in a circular motion to create a small vortex.
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4
Slowly rain the Cream of Wheat into the pot in a steady stream while whisking vigorously; this prevents any lumps from forming.
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5
Continue to whisk for about 1-2 minutes as the grains begin to absorb the liquid and the mixture starts to thicken.
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6
Stir in the vanilla bean paste and the maple syrup, ensuring the fragrant vanilla specks are evenly distributed.
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7
Cover the pot with a tight-fitting lid and let it cook on the lowest heat setting for 2-3 minutes. This 'steams' the grains for a fluffier finish.
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8
Remove the lid and stir in the heavy cream and the cold tablespoon of butter. The butter will emulsify into the porridge, giving it a glossy sheen.
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9
While the porridge rests for a minute, place your banana slices on a heat-proof plate and sprinkle with turbinado sugar. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
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10
Check the consistency of your Cream of Wheat; if it is too thick, add a splash of warm milk until it reaches your desired creaminess.
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11
Ladle the warm porridge into wide, shallow bowls, creating a smooth surface for your toppings.
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12
Top with the bruléed bananas, toasted walnuts, and a final dusting of ground cinnamon before serving immediately.
💡 Chef's Tips
Always add the grains to simmering liquid, never cold, to ensure they hydrate properly without clumping. If you don't have a kitchen torch, you can caramelize the bananas in a non-stick skillet with a little butter and brown sugar over medium-high heat. For a dairy-free version, substitute the milk and cream with full-fat oat milk and coconut cream for a similar richness. To prevent a 'skin' from forming on top if not serving immediately, press a piece of parchment paper directly onto the surface of the porridge. Always use a whisk rather than a spoon during the initial mixing phase to guarantee a perfectly smooth texture.
🍽️ Serving Suggestions
Pair with a crisp, tart green apple on the side to cut through the richness of the cream. Serve alongside a hot cup of Earl Grey tea; the bergamot notes complement the vanilla beautifully. Add a side of thick-cut salty bacon or breakfast sausage to provide a savory contrast. For an extra indulgence, drizzle a teaspoon of browned butter over the top just before eating. A small glass of freshly squeezed orange juice provides a bright, acidic finish to the meal.