Savory Farina

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

I bet that after one look at the title of this recipe either you’ll be intrigued enough to read on or perplexed enough to pass over it. Well, don’t skip it. This is a wonderful version of an “uppama,” which is a fabulous savory farina dish served for breakfast in the south of India.

The texture is like that of cream of wheat or soft polenta, but the spicing is Indian—hot and pungently aromatic. To make the dish more appropriate for dinner, I’ve added peppers and cauliflower.