Farinas Not Just For Breakfast Recipes

Steps:

• Sauté shallots and mushrooms in oil till translucent.
• Add 2 cups hot water slowly add cream of wheat.
• Continue stirring gently while the cereal thickens, about 10 minutes.
• Cereal should become very thick.
• Remove from the heat and add the garlic, eggs, egg yolks, cheese, red pepper,thyme, salt and pepper to taste, blending thoroughly.
• Pour the warm mixture onto a well-oiled 9x13-inch pan and spread it out, making the surface as even as possible.
• (Option: Just spoon tablespoonfuls onto buttered parchment paper and bake in a 400°F oven for 3 minutes till bubbling hot).
• Let cool, uncovered, in the refrigerator until cool to the touch.
• Remove from the refrigerator and cut into squares.
• Cover with plastic wrap and refrigerate.
• When ready to use, place the squares on a pan lined parchment paper and heat in a 400°F oven for 5 minutes till bubbling hot.
• Serve immediately.

Steps:

• 1. In a saucepan over medium heat, combine milk, water, salt, vanilla, fresh nutmeg and a cinnamon stick. Bring to a low simmer, stirring constantly to prevent the milk from scorching or forming a skin.
• 2. Add sugar and stir until completely dissolved.
• 3. Remove the cinnamon stick & discard.
• 4. Add the butter and stir until completely melted.
• 5. Add farina slowly to prevent lumps and stir constantly for about 1 minute.
• 6. Remove the pan from heat and continue stirring until the farina has thickened to a wet porridge-like consistency. DO NOT OVERCOOK! The farina will continue to thicken a bit after serving.
• 7. Serve in a shallow bowl. Sprinkle ground cinnamon and a bit of sugar on top, add a small pat of butter and "float" in milk by pouring a bit of milk down the side of the bowl so it makes a farina island.

Steps:

• Mix farina, sugar and salt.
• In a saucepan, bring milk to a boil then briskly stir in farina mixture.
• Lower heat, cooking and stirring constantly for 3 minutes.
• Add butter, then remove from heat and sir in eggs and vanilla.
• (Eggs will cook from the heat, but you may use pasteurized frozen egg product if you wish.) Pour mixture into individual custard cups rinsed in cold water.
• Refrigerate overnight and serve chilled (unmolded or not) with crushed berries, if you wish.