WEEK 35
Your Best Porridge
Like Goldilocks, we're looking for a porridge that's just right. So send in your best oatmeal, grits, polenta, farina or congee. It can be sweet or savory, thick or thin, short or long cooking. We've got our wooden spoons, ready to stir.
43 entries
About the
Contests
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there's no stopping us now. Read about it
Read about it »
Contest Slideshow
Your Best Porridge
photo 1 of 19
photo 2 of 19
Amanda vs. the almond butter. Who will win?
photo 3 of 19
Ying calls for a 4 cup glass jug, but we didn't have one so we used a small metal bowl instead.
photo 4 of 19
Isn't making oatmeal just hilarious?
photo 5 of 19
You use both water and milk in this recipe, making it extra creamy.
photo 6 of 19
The hulls are floating!
photo 7 of 19
A pinch of salt.
photo 8 of 19
Amanda's really jazzed about her new slow cooker.
photo 9 of 19
photo 10 of 19
Amanda carefully pours water halfway up the side of the bowl. Now we just turn it on and go to bed!
photo 11 of 19
Surprise! (We cheated and made a batch the night before for the sake of timing.) Out goes this batch, to be cooked later...
photo 12 of 19
...
photo 13 of 19
...and in go the cooked oats.
photo 14 of 19
Ying points out that a dark, flavorful honey works best.
photo 15 of 19
Amanda must have managed to subdue the almond butter, because it goes in without a struggle.
photo 16 of 19
photo 17 of 19
Amanda gives it some elbow grease.
photo 18 of 19
And Merrill sneaks a taste.
photo 19 of 19
Contest Slideshow
Your Best Porridge
photo 1 of 16
photo 2 of 16
The oats don't look all that promising in their raw form. Hamster pellets, anyone?
photo 3 of 16
This recipe starts simply: just water and oats.
photo 4 of 16
Once they've simmered for 5 minutes, linzarella has you cool them down a bit.
photo 5 of 16
Amanda uses the finger test.
photo 6 of 16
Not all miso is created equal For this recipe, you should look for sweet white miso.
photo 7 of 16
Amanda scoops out a cupful of the oats while Merrill looks at her askance.
photo 8 of 16
In goes the miso for a savory-sweet touch.
photo 9 of 16
photo 10 of 16
Somewhat like tempering eggs, you then mix the small bowl of miso oats back into the rest of the oats. Then you cover the pot and wait until morning!
photo 11 of 16
The next day, once you've re-warmed the oatmeal, you add just the tiniest hint of butter.
photo 12 of 16
Butter and honey make good friends.
photo 13 of 16
photo 14 of 16
We have a little visitor watching our every move to make sure we get this recipe done right!
photo 15 of 16
The final touch is a sprinkling of toasted walnuts (which we forgot to toast -- it was not tragic).
photo 16 of 16
All Entries
-
Breakfast Bulgur
added by MES
over 3 years ago -
Rainy Morning Oats
added by QueenOfGreen
over 3 years ago -
Cardamom Spiced Porridge Loaf
added by sticksnscones
over 3 years ago -
How I Start the Day Oatmeal
added by Beetsauce
over 3 years ago -
Oatmeal Raisin Cookie Porridge
added by dana_bate
over 3 years ago -
A muffin in disguise
added by DCfoodgrl
over 3 years ago -
Millet Porridge for Today's Natural Goldi...
added by Amber Olson
over 3 years ago -
Chinese Breakfast Porridge (Jook)
added by Sodium Girl
over 3 years ago -
Avena con Champiñones/Oats with Mushrooms
added by vvvanessa
over 3 years ago -
Tres Leches Oatmeal
added by goodlifeeats
over 3 years ago -
Caramelized Onion, Ricotta & Steel Cut...
added by Jennifer Perillo
over 3 years ago -
Brown Rice and Banana Congee
added by aargersi
over 3 years ago
