Porridge is admittedly an excellent breakfast choice.
This porridge is made out of organic natural corn flakes, not to be confused with the famous processed breakfast cereal (see here).
Let 4 table-spoons of flakes soak in 16 tbsp of water (see 1:3) overnight with a hint of salt. In the morning, transfer to a cooking pot, adding 6 spoons of water and some salt. Heat the mixture up, stir, turn off the heat and let expand for some minutes. Add a small piece of butter, or some neutral oil for the taste.
Heat up a cup of milk (dairy or non dairy, I used oat milk) and froth it. The thicker the foam the better.
Serve the corn porridge in a deep plate and spoon the foamed milk over it.
Mellow, Yellow and Yummy.
Some facts about corn:
The fibre contained in corn acts in support of friendly bacteria in our large intestine. Corn provides many B-complex vitamins including B1, B5 and folic acid. It is a good source of protein and manganese – a bone-building mineral. Yellow corn is also rich in carotenoids. Just feel the goodness.