Creamy Irish Oatmeal
from the kitchen of Sharmagne Leland-St. John

1 cup steel-cut oats
3 cups cold cream, plus more if needed
Kosher salt
Sweet butter or additional cream, for serving
Dark brown sugar topping

For a deeper, more complex flavor, dry-toast
the oats in the soup kettle over high heat,
stirring and tossing constantly, until lightly
roasted and fragrant, then remove from heat.

Bring the oats and cream to a simmer over
medium-high heat. Add a pinch of salt.
Reduce the heat to a gentle simmer and cook
uncovered, stirring frequently but slowly,
until the oatmeal is well thickened
but still flows a bit, about 20 minutes
if you haven't pre-soaked the oats.

To reduce the cooking time to 5 minutes, you
may wish to soak the oats in cream or water
overnight in the refrigerator.

If the oats seem too firm to taste, stir in
additional cream ¼ cup at a time, and
continue cooking, until desired texture of
porridge is attained.

Pour into warmed bowls and serve immediately
with an additional splash of cream and a
generous sprinkle of brown sugar.


 

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