Milk Porridge
Ingredients
Directions
Make the porridge
Boil the half-grits in water until they are soft and have formed a gruel.
Strain the gruel to remove any solids.
Add either cold milk or warm the gruel with milk, depending on your preference.
Serve
Serve the milk porridge with toast.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Half-grits
- Break down into a soft gruel that gives the porridge its body.
- Milk
- Adds creaminess and a mild sweetness, softening the gruel's texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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