Wheat has long been an important staple crop in the United States. In the mid-19th century, North Dakotan children would use grains of wheat as homemade chewing gum while their Scandinavian mothers simmered milk and flour together to make a breakfast mush. Then in 1893, working to create a breakfast porridge, the head miller at a small flour mill in Grand Forks, North Dakota, invented cream of wheat. The dish is made from farina, a coarse wheat flour with the germ and bran removed. It can be made using milk or water and depending on any add-ins, cream of wheat can be either sweet, with a little bit of sugar or maple syrup, or savory with butter, salt, and even cheese added. Sometimes compared to Southern corn grits, cream of wheat has a much finer texture. The hot cereal quickly became popular throughout the country.
Recipe Servings: 2
Directions
- Bring milk to a boil in a heavy pot.
- Add salt.
- Gradually sprinkle in cream of wheat, stirring, taking care not to create lumps.
- Reduce heat to very low, cover, and simmer, stirring occasionally, for 10 minutes.
- Serve immediately with additional milk and brown sugar.
Notes
Water can be substituted for milk in cooking. Personal taste dictates toppings for cream of wheat, which can be eaten plain, or with nuts, raisins, syrup, honey, or fresh fruit.
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