Grandpa’s Farina

Cream of Wheat is what you are used to calling it, but Farina is what it really is.  There are many different types of Farina, but farina is farina is farina.  Some like it thick, some like it thin.  I personally like my farina thinner than is common, so I have included my quantities as well as those from the Farina box.  Most box recipes suggest water, but I’ve changed the water to half water and half lowfat milk plus a beaten egg… just for a bit of protein.

INGREDIENTS

STEP BY STEP

• HEAT water and salt to boiling.
• STIR in Farina Cereal gradually. Return to boiling while continuing to stir; then reduce heat to maintain a low boil.
• COOK 2 1/2 minutes or until thickened, stirring constantly.
• Serve hot with milk and your choice of toppings.

1. Put the egg in a separate bowl, and then add a few tablespoons of water. Beat until very well mixed.
2. Put the water (with the salt) over medium heat on the stove.
3. Heat the milk in a microwave so that it is very warm to the touch.
4. SLOWLY sprinkle the farina into the milk stirring constantly
5. When the water is near boiling, pour the milk mixture in with the water
6. Continue to stir, and drizzle the egg mixture into the pan
7. The cereal will start to thicken. When it is exactly how you like it, remove it from the heat and serve.

Alternate methods and serving suggestions

• We have some cubes of guava paste left over from our trip to Spain. This dissolves and sweetens the cereal if crushed and added at step 2.
• No guava paste? Dried raisins or cranberries or cran-raisins (or other dried fruit) is a great additive, and should be added just after step 5.
• I personally like my egg to be visible (kind of like egg drop soup) so if that is your case too, eliminate the water from step 1, and just drizzle the beaten egg in at step 6.
• My wife likes her farina served with a dollop of yogurt.  I like mine with two pads of butter and some sugar.