By Chef Ella Freyinger

May 2021

4 Servings

I do not know whether they serve porridge in Spain. I do know that my love for porridge extends into all cultures and flavors. This breakfast is creamy, salt, tangy, fatty, crunchy and full of the flavors of Spain as I know them. A bowl of nutrition to wake up the senses and fill you for the day ahead.

Ingredients

  • FOR THE PICKLED VEGETABLES
  • 1 cup chopped vegetables (fennel, turnips, radish, carrot)
  • 1 clove garlic, smashed
  • ¾ cup red wine vinegar
  • ½ tsp smoked paprika
  • 1 tbsp honey
  • Kosher salt
  • FOR THE PORRIDGE
  • ½ cup cornmeal
  • 3 cups water
  • ½ cup grated manchego
  • Kosher salt
  • 2 tbsps olive oil
  • FOR THE SEED CRUNCH
  • 1 tbsp white sesame seeds
  • 1 tsp dried parsley
  • 1 tbsp poppy seeds
  • 1 tbsp dried onion
  • 1 tbsp dried garlic
  • FOR ASSEMBLY
  • 1 recipe marinated mushrooms (see below)
  • Micro greens or fresh herbs
  • 4 Soft boiled eggs, cut in half
  • Olive oil

Steps

  • FOR THE PICKLED VEGETABLES
  • Place vegetables into a jar with a tight fitting lid.
  • In a small saucepan heat the vinegar, garlic, smoked paprika, honey and a pinch of salt. Once the mixture is simmering and the honey has melted, pour into the jar containing the vegetables. Allow to cool to room temperature, secure tightly with lid and place in the fridge for at least 3 hours or up to one week.
  • FOR THE PORRIDGE
  • Bring water to a simmer in a small pot. Add cornmeal slowly while whisking constantly. Reduce heat to low and cover. Simmer for 35-40 minutes, stirring every 5 minutes. If the mixture begins to stick to the bottom of the pan add a little more water.
  • Once cooked add the manchego and stir thoroughly until the cheese has melted. Season with salt to taste.
  • FOR ASSEMBLY
  • Spoon porridge evenly into 4 bowls. Arrange several mushrooms in each bowl, followed by a spoonful of pickled vegetables and 2 halves of soft boiled egg. Drizzle liberally with olive oil and top with fresh herbs or micro greens.
  • Enjoy!