Leftover Breakfast Cereal
If you're like me, you often cook too much cereal for breakfast. When you do, don't toss it out! You can have it again later in a different form. A good kitchen wastes nothing, and that principle applies to your breakfast cereals as much as to a baked ham.
This is an old way of using that leftover porridge. It works with grits (the Italians call that polenta), oats, and almost any other cereal.
Once everyone has had his fill, pour out what remains in the pot onto a cutting board in puddles six or eight inches across. Spread them out with your cooking spoon. Leave them there while you go about your business of the day.
Come lunchtime, or suppertime, it will have cured, drying and firming up into something like a pancake. Don't worry, it won't spoil in those few hours, and if you need to keep it longer just wrap it plastic and put it into the refrigerator.
That little cake is good food. It can be one of your side dishes or the foundation of a main course at a subsequent meal. You can have it at room temperature as it is. You can spread things such as chicken salad or peanut butter onto it. You can bake it in the oven alongside your supper casserole. You can toast it beneath the broiler. You can fry it in a pan. If you want, you can even add other things to that pan for a quick skillet meal.
Saving leftover porridge in this way is a very old kitchen practice, one we have forgotten in the hustle of modern urban life, yet it is a great way to have a dish later you don't have to prepare at the time. You could call it fast food from your own kitchen. Take a tip from your cooking ancestors, start making good use of that leftover cereal, and save time and money while doing it.
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