A Rose By Any Other Name….
One of my Progeny is particularly fond of Cream of Wheat for breakfast.
Cream of wheat is cheaper than cold cereal, but Farina is the same thing, and you can get it for about half the price of Cream Of Wheat, or even less if you're buying the farina in bulk through a local co-op or grocery store that carries bulk bins.
Weizengries is another product that is essentially the same thing- this is available in Germany.
We like ours cooked in milk rather than water- it has a creamier texture and a richer flavor. We serve it with jam and a bit of butter or coconut oil.
Leftover cream of wheat can be put in a buttered pan and chilled, then slice it into about 1/8 to 1/4 of an inch thick slices and fry gently until golden brown and heated through. Some people like this ladled with a bit of gravy (red-eye is good), others prefer it drizzled with honey and maple syrup.
To make a very generous adult sized serving of Farina I put 1 1/2 cups of milk in a saucepan, whisk in 2 1/2 Tablespoons of farina and a dash or two of salt, turn the stove to high and whisk the mixture until it boils. I don't exactly whisk continuously, but I don't leave it alone for more than a minute or two, either- I whisk a few times and then go get out a bowl, whisk a few more times and get out the butter and jam, whisk a few more times and put away the farina, whisk again and maybe put away three or four clean dishes from the dish-rack, drizzle jam into the bowl-
Once it starts to boil, turn down the heat and let it simmer or bubble for about 6 minutes longer, or a little more if you want it really thick. I continue to whisk it every two or three minutes.
I stir in a tablespoon or so of butter or coconut oil, pour the farina into a bowl, and then stir well to mix the jam throughout.