I love savory porridges and feel like they do not get enough action on culinary-front. When I was in Copenhagen, I often frequented a restaurant called Grød that, despite being Danish for "gruel", manages to take porridge to another level of cozy deliciousness with combinations such as rye, pea shoots, toasted hazelnuts, and farmers' cheese. I have the secret fantasy of opening a Grød offshoot somewhere like Portland, but until that dream is realized, I am content with making myself fancy gruel at home.
This particular combination brings together chewy steel-cut oats with flavorful cheese, strong wild greens, and silky egg. Serves 4-6.
3-1/2 cups water
1 cup steel-cut oats
1/8 teaspoon salt
2-3 ounces sharp cheddar, crumbled
4 loosely packed cups dandelion greens, chopped
Black pepper to taste
Fried, poached, or soft boiled eggs (optional), one per bowl
Bring the water to boil over high heat. Stir in the oats and salt and return to boil, then reduce heat to medium-low.
Simmer oats uncovered for 10-15 minutes, stirring occasionally. Cook oats until desired texture is reached (longer cooking will lead to thicker oats).
Divide oats into bowls. Stir in 1/3 - 1/2 cup dandelion greens and top with about ½ ounces of cheese and black pepper. Serve warm. Top each bowl with one cooked egg if desired.