Porridge

From: April Bloomfield's A Girl and Her Pig

Serves 2 to 3

• 1 1/2 cup whole milk, plus a few generous splashes

• 1 1/2 cup water

• 1 1/2 teaspoon Maldon, or other flaky sea salt (if using finer salt, start with 1/2 teaspoon and add to taste)

• 1/2 cup rolled oats

• 1/2 cup steel-cut oats

• About 2 tablespoons sugar (maple, brown, or white) or maple syrup

1. Combine the milk, water, and salt in a medium pot (a 2-quart pot should do it) and set over high heat.

2. As soon as the liquid comes to a gentle simmer, add both kinds of oats and lower the heat to medium.

3. Cook the oats at a steady simmer, stirring frequently and lowering the heat as necessary to maintain the simmer.

4. After about 20 minutes at the simmer, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them.

5. Taste for seasoning -- it should be on the salty side. Add sugar or syrup.

6. Spoon the porridge into warm bowls and let it sit for a minute.

7. Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way round.

8. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.

See also: http://www.thekitchn.com/how-to-cook-steelcut-oats-for-134185