Stirabout (Irish)

Stirabout - which is simply the evocative Irish name for porridge - has been eaten in Ireland since at least the fifth century A.D. Over the years it has been made from many different kinds of grain, including barley, cornmeal, and wheatberries, but today, the term has become synonymous with oatmeal. Purists frown on the addition of anything sweet to their stirabout and grace it only with salt and butter or cream. Fair warning, incidentally: It is sometimes said in Northern Ireland that stirring porridge counterclockwise will summon up Satan. Serve with cream or butter, and (if you must) with white or brown sugar or honey to taste. Some stalwarts splash a little Irish whiskey in as well.

2 tsp. sea salt
1 cup Irish steel-cut, stone ground, or rolled oatmeal (160 g)
3½ cups water (850 mL)

Bring the water to a boil in a medium saucepan. Add the salt, then remove from the heat, add the oatmeal, stir well, and cover the pot.

Set aside for at least 6 hours or overnight.

Reheat the oatmeal over medium heat, stirring frequently. Add a bit more water if necessary to prevent sticking, and adjust the seasoning if necessary.

Makes 4 servings.