Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 1 clove (3g) garlic, minced
  • 1/2 cup (75g) frozen green peas
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 cup (160g) regular Cream of Wheat
  • 3 cups (710ml) water
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Heat the butter in the pot over medium heat until bubbling. Add the diced onions and sauté for 5–7 minutes until they become translucent and slightly golden. Stir in the garlic and peas, cooking for another 60 seconds until the garlic is fragrant.
  2. Push the onion mixture to the sides of the pot and add the cream of wheat to the center. Stir constantly for 2–3 minutes until the grains smell nutty and turn a very light golden brown.
  3. Slowly pour in the water or broth while whisking vigorously to prevent clumps. Bring the mixture to a gentle boil, then immediately reduce heat to low.
  4. Simmer for 5–8 minutes, stirring occasionally, until the mixture reaches a thick, velvety consistency. Remove from heat and stir in the heavy cream and season with salt and pepper.