Savoury Steel-Cut Porridge

, from Issue #74. September, 2017
Photography by Olivia Galletly.
Savoury Steel-Cut Porridge

For those cooler spring weekend mornings you can’t go past a big bowl of porridge. Try this savoury twist on a classic.

Serves: 4


2½ cups steel-cut oats
4 cups milk
¼ teaspoon salt
12 vine tomatoes
12 portobello mushrooms
1 clove of garlic, minced
40 grams butter, melted
300 grams spinach
250 grams goat’s feta
fresh thyme, to serve
sea salt and ground pepper


Preheat the oven to 200°C.

Place the steel-cut oats, milk, salt and 2 cups of water in a large saucepan. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes or until oats are tender and porridge-like. 

While the oats are cooking, place the tomatoes and mushrooms on a lined baking tray. Combine the minced garlic and melted butter and pour  over the mushrooms. Bake for 15–20 minutes. 

Place the spinach in a colander in the sink. Boil 3 cups of water in the kettle. Pour boiling water over spinach and let drain. Squeeze any excess water out of spinach. 

Serve porridge with roasted tomatoes and mushrooms, wilted spinach leaves, crumbled goat’s cheese and fresh thyme. Season with salt and pepper.