MILWAUKEE -- Who says clean eating can't be delicious? Chef Miles Borghgraef joins Real Milwaukee to make a mixed grain porridge that is the perfect breakfast.
Mixed Grain Porridge with Caramelized Onions, Mushrooms, and a Slow Poached Egg
For the porridge:
- 2/3cup cornmeal
- 2/3cup ground oats
- 4.5cups cold water
- salt & pepper
For the porridge, soak ground grains in the water the night before in a heavy bottom sauce pan. The next day bring the grains and the water up to low heat. Once hot, cook on very low heat while whisking frequently for roughly 45mins. Season with salt and pepper.
For the onions and mushrooms:
- 2ea large white onions, sliced
- 8oz white mushrooms, sliced
- 2ea cloves of garlic
- 1oz butter
- salt and pepper
In a large heavy bottom pan begin to slowly sweat the white onions with a splash of water. Once translucent add the sliced garlic. Continue to cook on low heat while your porridge is still cooking. Caramelize until you've developed deep caramel color. Add butter and sliced mushrooms. Continue to caramelize until the mushrooms are fully cooked.
For the egg:
Warm water to just before the simmer. You will notice small little bubbles forming on the bottom of the pot. Drop in 8 eggs. Keep the water from simmering. Cook the eggs in the warm water for about 10 mins. You will develop a very gently cooked soft boiled egg.
In bowls, ladle out the hot porridge. Top with caramelized onions and mushrooms, and crack and serve the soft poached atop everything. Garnish liberally with finely minced chives.