savory oatmeal with ricotta salata, brazil nuts and thyme

By abscrat • November 14, 2010 • 1 Comments

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Author Notes: This is a savory variation on standard rolled oats. Ricotta salata browns nice, oatmeal and thyme make for good fall flavors - abscrat

Serves 8

3 cups rolled oats, pref. gluten free
4 ounces ricotta salata
2 cloves garlic, minced
1/4 cup brazil nuts, chopped
2 tablespoons butter
2 sprigs fresh thyme
2 sprigs chives
3 cups filtered water
dashes salt
fresh ground black pepper

Add salt to water and bring to a roiling boil. Add oats and simmer until porridge consistency is achieved. Set aside and let cool(this is also a good recipe for using up leftover oatmeal).
Add oats and simmer until porridge consistency is achieved. Set aside and let cool(this is also a good recipe for using up leftover oatmeal).
Slice ricotta salata very thin and sautee in butter with minced garlic and brazil nuts until edges are browned.
Add oatmeal and fresh herbs, cracked pepper and stir gently, but do not mix well.Best served hot.