Cheese and Onion Porridge

In many areas proper oatmeal is difficult to obtain and rolled oats a la Scotts or Quaker are all you can get. I actually prefer supermarkets own brand if I can't get oatmeal. Its much cheaper and, to me, its not as pastey. I have cooked this dish several ways and actually  prefer it with rolled oats.

As a rough guide use one measure of rolled oats to two measures of cold milk. If you use a standard mug as your measure this should give enough to feed 2 or 3 adults depending on appetite. Put the rolled  oats and milk in a pan and add a finely chopped onion. Bring to boil stirring constantly. As soon as the porridge starts to bubble on the surface turn the heat down as low as you can. Add grated cheese and seasoning to taste. I usually only add freshly ground black pepper as theres quite a lot of salt in cheese. You can experiment with different flavours. Try a little freshly grated nutmeg or stir in 1 level teaspoon of  powdered English mustard. As soon as the cheese has melted remove from the heat and serve up into individual bowls.Top with more grated cheese and finish under the grill. I used a mature Lancshire to make this recipe, but any good melting cheese can be used. You can also put toppings other than just cheese on. One I used that was well received was a mixture of bread crumbs, grated parmesan and finely chopped chives.

To make ordinary porridge using this method put the rolled oats and milk in a pan and bring to the boil stirring constantly. As soon as the porridge starts to bubble, remove from the heat and allow to stand for 2 or 3 minutes.