Recently I've been having savoury porridge for breakfast. It's turned suddenly
autumnal here in Sydney. We're having cold, wet weather and the days are getting shorter.
Which means I've been looking for warming breakfasts.
past, for me, porridge has always been associated with sweet flavours. I've had it with
fresh fruit, a sprinkle of nuts and some honey. I've been known to stir through jam or
maple syrup, add sultanas and use the "sweet" spices like cinnamon, nutmeg,
cloves and allspice.
But more recently my brain and tastebuds
have turned to savoury flavours and I've found that porridge is a great vehicle for
leftovers. My current savoury porridge phase kicked off when we had a few spoonfuls of
tomato and eggplant pasta sauce left. Not enough for a whole meal, so I stirred them
through some cooking oats and served with crumbled feta on top.
My second savoury porridge included leftover pumpkin,
which had been roasted in spices until it was almost
Then, yesterday we had some leftover zucchini-heavy
ratatouile. I stirred this through my porridge, with chopped fresh parsley and then
topped with a dollop of natural yoghurt and a sprinkle of nuts and seeds - for some
extra protein and filling-ness. Again, it was
I've also been spotting savoury porridges on
the Internet. While it's called a Congee this recipe
is basically porridge topped with
eggs, green shallots and other flavourings. Lovely idea.