Recipe

Caramelized Onion, Ricotta & Steel Cut Oats

Recipe
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Photo by Jennifer Perillo

This recipe was entered in the contest for Your Best Porridge
Chef
Jennifer Perillo's Notes: Two things you should know about me: 1) since I taught myself how to make fresh ricotta last summer, I've become an addict of sorts, and am always looking for new ways to use it; 2) I love...
Two things you should know about me: 1) since I taught myself how to make fresh ricotta last summer, I've become an addict of sorts, and am always looking for new ways to use it; 2) I love hot, hearty breakfasts—perhaps I was a lumberjack in a previous life? Anyway, this savory oatmeal is a very comforting and filling way to start the day. You can make it in a larger casserole and run it under the broiler to let the cheese get golden for a brunch dish that'll likely become a legend. You'll have extra cooked oats leftover, so store them in a covered container in the fridge and reheat as needed in the microwave until warmed through. Oh, and one last note—it's baby approved. My 21 month old and I vied for the last spoonfuls while curled up on the couch watching Sesame Street.

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Serves 2

For the steel cut oats:

1 cup steel cut oats (not quick cooking) Ask a question about this ingredient

4 cups water Ask a question about this ingredient

pinch of salt Ask a question about this ingredient

Caramelized Onions, Ricotta & Steel Cut Oats (makes 2 servings):

1 teaspoon extra-virgin olive oil Ask a question about this ingredient

1 small onion, thinly sliced Ask a question about this ingredient

Salt and freshly ground pepper, to taste Ask a question about this ingredient

1/2 teaspoon molasses Ask a question about this ingredient

1 cup cooked steel cut oats (see step 1) Ask a question about this ingredient

2 tablespoons fresh ricotta Ask a question about this ingredient

To make the oats, bring water to a boil in a deep pot. Add oats and salt, and cook until they begin to thicken. Reduce to a simmer, and continue cooking, uncovered, until grains are slightly tender and water has mostly absorbed, about 15 to 20 minutes. Turn off heat, cover pot and let sit for 5 minutes before serving.
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Heat olive oil in a skillet over medium-high heat. Add onions and season with salt and pepper. Saute until they begin to soften and become golden, about 5 minutes. Stir in molasses, and a touch more olive oil if necessary. Cover skillet and reduce heat to medium-low. Cook, covered, until onions are very tender, about 10 more minutes.
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Divide the cooked oatmeal among two bowls. Top with equal amounts of caramelized onions and fresh ricotta. Stir together with your spoon before digging in.
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5 Comments on Caramelized Onion, Ricotta & Steel Cut Oats

monica_s added about 1 year ago

I registered on the site just so that I could rave about this dish! You've changed my oatmeal-eating self forever! I added a little lemon juice and chili flakes to brighten the flavor and bring some heat. So so awesome! I work late and do cereal at night all the time - this recipe rocks my world!

EmilyMcKhann added over 2 years ago

This sounds like a perfect breakfast - yum!

Mark_Gu added over 2 years ago

Do you have a posting on your site for how to make ricotta?

Jennifer Perillo added over 2 years ago

Here you go Mark http://mamachronicles.typepad.com/in_jennies_kitchen/2009/09/creamy-homemade-ricotta.html. Enjoy!

aargersi added over 2 years ago

This bowl of goodness sounds YUM and the ricotta looks so easy to make and so tasty! Another thing on the LIST (my goodness THE LIST is getting long :-)