Corn Porridge with Strawberry Compote and Greek Yogurt

If you’re serving only two, I highly suggest making this whole porridge recipe anyway. Pour any leftovers onto a sheet pan, wrap in plastic, and refrigerate. It will set up firmly and you can cut it into squares or sticks. Lightly brush with olive oil and either roast in a 500°F/260°C oven, grill outside, or pan-fry in a little more oil. Cook until browned and crisp on the outside, but soft inside. Serve with sautéed mushrooms or spinach, lamb chops, Spicy Tom