Cream of Wheat

As a "Yankee" living in the South, I take a lot of flack for my love of Cream of Wheat over grits.  Cream of Wheat is almost unheard of in the Deep South, which is a shame because it has been one of my favorite comfort foods since I was little.

From Cream of Wheat's website

 When I found out that I was allergic to dairy, I thought that I would never be able to enjoy Cream of Wheat again.  I did not think that I would be able to achieve the thick, smooth texture with soy milk.  Fortunately for me, I thought wrong.

Cream of Wheat cooks up fabulously on the stove with soy milk.  It gets just as thick as when it is cooked with milk and tastes just as good, if not better.

I like to top my Cream of Wheat off with brown sugar and, sometimes, a squirt of honey.  Some other stir-ins include molasses, butter, fruit jams, fresh fruit, and nuts.

As the days start to get colder, I can guarantee that I will be spending many a morning stove-side with a pot of Cream of Wheat.  Enjoy!

-Amanda

**NOTE:  Cream of Rice is a great alternative to those who are gluten free as well!