Easy // 25 mins // Serves 4
Do double duty in the kitchen, make extra oatmeal & use it in place of polenta or grits in savory dishes for lunch or dinner. Oatmeal has more fiber and cooks faster too.
- 1 Quart Oatmeal, cooked thick
- EVOO, Butter, Coconut Oil
- Favorite Harvest Vegetables
- Harvest Tomato Confit
Pan fry chunks or slices of cold oatmeal in butter, olive or coconut oil until golden. Add in any vegetables you’d like. I used green beans. Serve w/ any Harvest vegetables as you would polenta or grits.
I made a simple salsa of sweet & Cubanelle peppers, garlic, cucumber, apple, flavored w/ grapefruit juice & zest, HOT chili & salt & pepper. The possibilities are endless. Great as a side dish or main course. Make it w/ cheese or milk or dairy free. I wonderful dish paired w/ grilled foods.
I cook steel cut oats or mixed grain cereal then add rolled oats at the end to insure a nice thick porridge. Keep some leftovers in the fridge or freezer for a quick dinner in minutes.