Cream Of Wheat

1. 1

   Melt 1 T of butter in a medium sauce pan over medium low heat.

2. 2

   Once melted, add the cream of wheat and stir often until it just barely begins to brown.

3. 3

   Stirring constantly, add 2.25 cups of milk, reserving the remaining 1/4 cup to adjust the consistency later. You'll get a burst of steam when you first start to add the milk to the frying cream of wheat, so watch out, but if you don't stir at this point, you'll get lumps.

4. 4

   Bring to an almost boil.

5. 5

   Once the milk is almost boiling, turn the heat down to low, and add the salt, sugar, lemon peel, and cinnamon.

6. 6

   Let cook slowly for about ten minutes, stirring often, then stir in the vanilla and remove from heat.

7. 7

   Cover the sauce pan and let it sit for five minutes or so, then stir in the remaining half T of butter and pour into two bowls

8. 8

   Sprinkle the top with cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.