Whole time:20 minutes
Servings:2 to three (makes about 4 cups)
Like another grain, oats can be utilized in a plethora of savory dishes, too, and this pantry-friendly recipe for corn and cheese oatmeal is only one instance of that vary.
This recipe begins with frying skinny strips of pepperoni till crisp, which does two issues: It offers you a playful garnish filled with texture and spice, and leaves you with pepperoni-infused oil to assist taste the remainder of the dish. These crispy bits are like the very best components of a pepperoni pizza and I’d eat them by the handful if my physician stated it was okay, however you may omit them in the event you don’t eat meat.
Toast the oats in the identical skillet (after softening an onion) till they odor nutty to deepen their taste. Kernels of corn — both from a can or the freezer — are added for pops of sweetness, after which every thing simmers in liquid till the oats are tender. (This recipe requires water, however be at liberty exchange some or all of it with beer, wine or inventory to lean into this dish’s risotto vibes.) Lastly, stir in Parmesan so as to add salty creaminess to this comforting porridge, including extra cheese and black pepper as you see match in the event you’re a member of the cacio e pepe fan membership.
Observe: Search for turkey or beef pepperoni in the event you don’t eat pork.
Storage: Refrigerate for as much as 3 days.
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- 2 tablespoons extra-virgin olive oil
- 1 ounce (about 16 slices) pepperoni, thinly sliced (optionally available)
- 1 small yellow onion (about 5 ounces), diced
- 1/2 teaspoon wonderful salt, plus extra to style
- 1/2 teaspoon floor black pepper, plus extra to style
- One (15.25-ounce) can unsalted or reduced-sodium entire kernel corn, drained (or 1 3/4 cups frozen corn kernels, defrosted)
- 1 cup old style rolled oats
- 2 cups water
- 1/3 cup (1 ounce) grated Parmesan cheese, plus extra to style
In a medium nonstick skillet over medium warmth, warmth the olive oil till shimmering. If utilizing, add the pepperoni and fry, stirring usually, till crispy, 3 to five minutes. Switch the pepperoni to a paper towel-lined dish to empty, leaving the fats within the skillet.
Add the onion, salt and pepper and prepare dinner, stirring often, till the onion begins to melt, 5 to 7 minutes. Add the corn and oats and prepare dinner, stirring usually, till the oats odor nutty, 3 to five minutes.
Add the water, enhance the warmth to medium-high, and convey the combination to a simmer. Prepare dinner, stirring often and adjusting the warmth as wanted to take care of a simmer, till the oats are tender and many of the water has been absorbed, about 7 minutes. Take away from the warmth.
Stir within the cheese till melted and evenly mixed. Style, and season with extra salt, pepper and/or cheese, as desired, holding in thoughts that the crispy pepperoni, in the event you’re utilizing it, will add salt and spice. Divide the oats amongst bowls and high with crispy pepperoni, if utilizing.
Per serving (1 1/3 cup, with out pepperoni), based mostly on 3
Energy: 353; Whole Fats: 15 g; Saturated Fats: 4 g; Ldl cholesterol: 8 mg; Sodium: 557 mg; Carbohydrates: 49 g; Dietary Fiber: 7 g; Sugar: 6 g; Protein: 12 g
This evaluation is an estimate based mostly on out there substances and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.
Recipe from employees author Aaron Hutcherson.
Examined by Aaron Hutcherson; electronic mail inquiries to voraciously@washpost.com.
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