The weather in Brisbane at the moment is decidedly wintry. It has me longing to be able to stay buried under the covers until the sun is way over the horizon. Unfortunately reality intrudes on a daily basis, and more often than not I’m up in the dark to get ready for the day to begin.
This week I got lucky though, and had the benefit of working on a later shift. This meant a little bit more doona time, and the luxury of making myself a proper breakfast. Still very fresh when I ventured out of bed, the best warming and comforting food I could think of was porridge.
Now I’m a big fan of oats and love porridge made with them, but this is a version I was tempted by 8 or 9 years ago and its a great alternative for anyone struggling with allergies or with digesting oats.
I made this for myself with just a simple citrus flavour, adding in sultana’s and almonds for some sweetness & protein. I have served it in the past with poached quinces, sliced banana or even some apple and its delicious. A beautiful treat. If you want a gluten-free version, then substitute the semolina with polenta for an equally tasty breakfast option.
- 1/4 cup semolina
- 1 cup liquid (water/milk/soy milk/rice, oat or almond milk)
- 1 tbl sp sultanas
- 1 tbl sp crushed almonds
- zest 1/2 lemon
Put the semolina, liquid, sultana’s and most of the lemon zest into a saucepan. Cook at a low heat stirring continuously. If you allow the mixture to come to the boil it may spit, so take care to keep stirring the mix. This will also prevent sticking as the semolina does tend to drop to the bottom of the pot.
Once the mix has thickened, serve with crushed almonds and the remaining zest for a warming, stomach filling brekky that is sure to keep you going through the day.
Happy Cooking & Happy Eating