More Great Recipes: Misc. One Dish

Porridge of buckwheat grits [potstro/perfiten-potstro/boekweitenjanke]

User Avatar
Member since 2009
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 4-5 | Prep Time 5 | Cook Time 30-35

Why I Love This Recipe

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.

Ingredients You'll Need

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

Questions, Comments & Reviews

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!