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1
Add oatmeal and all liquids to heavy guage dutch oven or similar vessel and stir to combine
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2
Bring to boil and then reduce to a simmer
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3
Cover and cook to desired consistency, stirring often, especially when the mass starts to thicken (I cook for 20 minutes when using the really thick oats)
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4
Stir in pepper, ham and butter and allow to cook for another 30 seconds
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5
Remove from heat and stir in cheese, but do not mix it in too much because you want to wind up with pockets of melted cheese
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6
Cover and allow to sit for a couple of minutes
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7
Spoon into serving bowls
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8
1) Add oatmeal and all liquids to heavy guage dutch oven or similar vessel and stir to combine
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9
2) Bring to boil and then reduce to a simmer
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10
3) Cover and cook to desired consistency, stirring often, especially when the mass starts to thicken (I cook for 20 minutes when using the really thick oats)
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11
4) Stir in pepper, ham and butter and allow to cook for another 30 seconds
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12
5) Remove from heat and stir in cheese, but do not mix it in too much because you want to wind up with pockets of melted cheese
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13
6) Cover and allow to sit for a couple of minutes
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14
7) Serve in deep bowls under a couple of over-easy eggs, if you want to be fancy about it
