Porridge of buckwheat grits [potstro/perfiten-potstro/boekweitenjanke]
- Cooking Time: 30-35
- Servings: 4-5
- Preparation Time: 5
- 200 grams of buckwheat grits
- 1 liter of milk
- pinch of salt
- butter [real butter, no margerine]
- 200 grams streaky smoked bacon in small cubes
- 1 Add a pinch of salt to the milk and bring to the boil
- 2 Put in the buckwheat grits and keep stirring until the porridge becomes so thick that you can't stir it anymore.
- 3 Bring to a very low heat or put in an already switched off but still warm oven and leave it to rest for 15 minutes
- 4 Fry the bacon cubes in a skillet
- 5 Melt the butter
- 6 Take the porridge and make a hole in the middel of the porridge, using the back of a spoon, fill it up with the molasses and the melted butter.
- 7 Serve with the fried bacon in its own fat and extra molasses at the side
This is traditional Frisian porridge. It was traditionally eaten as a warm lunch. But you could have it for breakfast as well, but then without the fried bacon. My folks love eating porridges of any kind, but since most of the porridges were made using cow's milk, I luckily escaped many times. Only in springtime when we had sheep's milk there was no way out.