Fried Cream of Wheat a K a the Farina Project

Ingredients

• 3/4 cup farina (Cream of Wheat)
• 4 1/4 cups water (read *Note)
• 1/2 teaspoon salt (optional)
• butter
• warm maple syrup

Directions

1. 1

   *Note: the directions on the back of the Cream of Wheat box say you can substitute milk for all (or most of) the water. I prepared the recipe using water only.

2. 2

   In a pan, bring water (and salt if using) to the boil and stir in 3/4 cup Cream of Wheat. Stir with fork or wire whisk to break up any lumps.

3. 3

   Lower heat and simmer uncovered for 10 minutes, stirring every minute or so. Note: Cooking time may vary depending on which type of Cream of Wheat is used.

4. 4

   While still hot, pour the cooked cereal into an 9" x 11" buttered casserole dish.

5. 5

   Let cool, cover, then place in refrigerator overnight.

6. 6

   Next day, cut the farina up into 16-20 slices. (Another method is to carefully invert the casserole dish over the skillet. The farina will slip out of the casserole dish easily. This is trickier to do though. I find Option A much easier.).

7. 7

   In a large skillet, melt 2 tablespoons butter on medium heat.

8. 8

   Add some of the farina slices to the skillet but do not crowd.

9. 9

   Fry on both sides until golden brown and crispy.

10. 10

    Cook the slices in batches, adding more butter as needed.

11. 11

    Arrange on platter and serve with butter and warm maple syrup.