Thanks to my friend Michael Sieverts for this serious grainy hearty fuel-for-the-day recipe.
Michael writes:
in a saucepan, throw in some quinoa grains and polenta and sea salt. Heat,
swirling, until grains are toasted– just beginning to smoke. Add some
water to cover, and bring to boil, reduce heat and simmer until quinoa
grains split, about 10 minutes. Add more water as necessary to keep wet,
always bringing back to a boil before reducing to a simmer. At the end, you
can add rolled oats, which add about five more minutes, or you can add
cooked brown rice. I also stir in raisins, and I like to add cream of
wheat, but Kim’s allergic, so I only do that when it is just me.This is not delicate– just keep adding water and stirring, or cook
uncovered to thicken if you put in too much water. The key is the toasting
of the grains at the beginnning, which imparts that toasty flavor.