We always make the whole grain hot porridge and grits as a savory dish, though not oatmeal. The grits we enjoy with crushed fresh garlic clove placed under the butter we melt in the microwave. The whole grain cereal we eat as a sort of savory salad as we chop up mushrooms, radish, onion and add garlic or roasted garlic and pepper, perhaps some cheese or fresh paneer, celery, carrot, a little sprinkle of salt and pepper, bits of bacon or fried ham. Somehow the strong bite and taste of the whole grain cereal has always seemed too much for sweetening, although one of my daughters does enjoy it simply slathered in apple butter.
Gertie, that sums up why I feel so mentally challenged about never having made the leap to hot cereal as a savory dish. Of course I know about garlic cheese grits, and couscous, and tabbouleh, etc. However, it's probably because the first hot cereal I knew besides grits was oatmeal, to which I was introduced in the university dining hall, that I stayed in the hot cereal + milk + sugar mode.
Yesterday's eye-opener breakfast: raisin bran gingerbread and warm apple compote. Later, Huevos Divorciados, chilaquiles, frijolitos and agua de melón, at a local restaurant with the men's breakfast group.
My modest motel in the Avignon suburbs has an unlimited buffet for 5€ -- croissants, baguettes, cereal, scrambled eggs, bacon, yogurt and the usual array of hot beverages and cold juices, not forgetting milk of course.
Hmmmm. I was going to obnoxiously point out that grits don't have much nutritional value. This was based on a vague idea I had that hominy was degerminated before being ground into grits. I still don't know if that is true or not, but it turns out that grits -- like any nixtamalized corn -- does pack some valuable nutritional punch: nutritiondata.self.com/facts/breakfast-cereals/1628/2
Moving ahead, now. Breakfast today was fettucine with homemade tomato sauce, mozz cheese and that powdered smelly stuff in the shiny green tube.
I'd just made 3 lbs of fennel sausage for the frezer and 18 modest meatballs, which had been simmering in said sauce. I couldn't resist my antojo of pasta with sauce and cheese, so I had them. But no meatballs, which we are saving for guests.
I was treated to a proper breakfast this morning by clients. I had a wonderful omelette,with avocado,two cheeses,bacon and a wonderful remoulade type sauce atop.Side of home fried/hash brown potatoes,rye toast and a small melon,blueberry salad. I never eat that much in the morning,but,it was nice,and I will skip any food until later in the day.