VEGETARIAN

GROATS AND GRITS HOT CEREAL WITH HONEY AND ORANGE ZEST

6 cups water

½ cup coarse, whole-grain polenta (sometimes called rustic polenta)

½ cup millet grits

½ cup buckwheat groats

½ cup whole-grain barley grits

3 tablespoons honey

1 teaspoon finely grated orange zest

½ teaspoon ground cinnamon

½ teaspoon salt

1. Bring the water to a simmer in a large saucepan, a small Dutch oven, or a small cast iron casserole set over high heat. Stirring all the while, pour in the polenta, millet, buckwheat groats, and barley grits.

2. Drop the heat to very low and stir in the honey, orange zest, cinnamon, and salt. Cover and simmer until the mixture has thickened and the grains are tender but with some tooth, stirring once or twice, about 15 minutes.

SERVES 8

Active time: 10 minutes

Total time: 25 minutes

CHEF IT UP!

• Add some finely chopped nuts and/or dried fruit once the cereal has cooked. Set it aside, covered, to infuse the flavors from them for 5 minutes before serving.

TESTERS’ NOTES

• Although this recipe makes a lot—probably best for a holiday weekend with guests—you can halve it for a more run-of-the-mill breakfast. If so, use a medium saucepan.
• Barley grits are simply barley that’s been cut and sliced into small, uneven bits. Search out whole-grain barley grits for the real deal, not just pearled barley that’s been turned into grits.
• Although the flavors are big enough that you don’t have to add anything else, you can add a pat of butter to the bowls—or even a splash of warmed whole, 2%, or 1% milk. You might also consider a drizzle of maple syrup.