There's this restaurant in Union Square called Neighborhood Restaurant & Bakery that serves the best Cream of Wheat I've ever tasted. It's creamy and just the perfect sweetness with the added depth that comes from a pinch of salt. There's a velvetiness that probably comes from cream and/or butter. And then there's a bright note of citrus and the comfort of vanilla and cinnamon.
I've asked for the recipe, or at the very least the ingredients, but they've never shared it with me. There's whole posts on Chowhound where people try to figure out what's in it. After some experimentation, I think I've found a recipe and method that gets pretty close to the real thing. I use Bob's Red Mill 7 Grain Hot Cereal instead of Cream of Wheat for some extra fiber and protein, but it turns out almost as creamy as Cream of Wheat due to the constant stirring and risotto-style method of adding small amounts of liquid when the previously added liquid has been absorbed. —Joy Huang | The Cooking of Joy