White Mush or Swiss Polenta

• 2 cups (400 g) pearl barley
• 1½ quarts (1.5

Put the barley in a food processor or blender and process until the groats are broken down into small pieces. Bring to a boil 5 cups (1.25 liters) of milk in a large heavy saucepan and add the barley grits, including any powder that formed during processing. Reduce the heat, cover, and simmer for 30 minutes over low heat or until the barley is tender. Then add the remaining cup (250 ml) of hot