Just right

Porridge. If you are anything like me, the word conjures up images of children's stories and Victorian-era orphans. Everyone has heard of porridge, but who do you know that has actually eaten it? What exactly is this stuff? Until recently I was content to let this fabled food stay wrapped in its shroud of nursery rhyme mystery, but a pantry full of odds and ends resulted in Pumpkin Ginger Porridge.

Porridge is essentially oatmeal. Or rather, it was oatmeal, before rolled and instant oats arrived on the scene. Steel cut or Irish style oats are crucial to this recipe. Rolled oats are wonderful for baking, but steel cut oats provide a nutty flavor and heartier texture when cooked. The end result isn't especially photogenic but I wanted to share the recipe regardless. It makes a large batch which will keep well in the refrigerator for about a week. I heat up portions for breakfast in a small saucepan with a little bit of water or milk and top with crystallized ginger and flax seeds. Now I know why Goldilocks was willing to tangle with bears to get her hands on some.

Pumpkin Ginger Porridge

4 c. water

1 c. steel cut oats

15 oz. pumpkin puree

1/3 c. molasses

2 t. cinnamon

1 t. ground ginger

1/2 t. nutmeg

1/2 t. allspice

crystallized ginger, chopped, for garnish

Bring water to a boil in a large saucepan. Add oats and cook about 5 minutes, until mixture begins to thicken. Bring heat down to a simmer and cook, uncovered, another 10 minutes. Stir in pumpkin, molasses, and spices. Continue to simmer about 15 minutes, until liquid has mostly absorbed. (It will be very thick.) Serve hot topped with 2 T. crystallized ginger or remove to a container to refrigerate.