Savory Baked Whole Wheat Farina Recipe
Ingredients
1 1/2 cups low-fat (1% milk fat) milk
1 1/2 cups water
1 cup whole-wheat farina
1/4 teaspoon each dried marjoram and sage, crumbled
1/4 teaspoon each salt and black pepper
1/8 teaspoon ground nutmeg
1 cup shredded fontina or Monterey Jack cheese (4 ounces)
2 teaspoons olive oil
3 cloves garlic, minced
2 large or 3 medium-size tomatoes, chopped, with their juice
Pinch sugar
Directions
1 Lightly grease an 11"x7"x2" baking panordish; set aside.
In a medium-size saucepan, combine the milk and water and bring to a simmer over moderate heat.
Lower the heat and gradually stir in the farina.
Add the marjoram, sage, salt, pepper, and nutmeg and cook, stirringfrequently, for 1 0 minutes or until thickand creamy.
Stir in the cheese.
Spread the mixture in the prepared pan and let stand for 45 minutes or until firm.
2 Preheat the oven to 425° F in a 10 inch nonstick skillet, heat the oil over low heat.
Add the garlic and cookfor 3 to 4 minutes or until fragrant.
Add the tomatoes and sugar, partly cover, and cook, stirring occasionally, for 10 minutes or until thick but not all of the liquid has evaporated.
Spoon the sauce over the farina and bake for 20 minutes or until bubbling and piping hot.
In a medium-size saucepan, combine the milk and water and bring to a simmer over moderate heat.
Lower the heat and gradually stir in the farina.
Add the marjoram, sage, salt, pepper, and nutmeg and cook, stirringfrequently, for 1 0 minutes or until thickand creamy.
Stir in the cheese.
Spread the mixture in the prepared pan and let stand for 45 minutes or until firm.
2 Preheat the oven to 425° F in a 10 inch nonstick skillet, heat the oil over low heat.
Add the garlic and cookfor 3 to 4 minutes or until fragrant.
Add the tomatoes and sugar, partly cover, and cook, stirring occasionally, for 10 minutes or until thick but not all of the liquid has evaporated.
Spoon the sauce over the farina and bake for 20 minutes or until bubbling and piping hot.
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