Farmers Market Meals: Cheesy Oats of the Gods

Every month the locavore chefs at Cuisine en Locale whip up a special recipe for Somerville Beat readers focusing on local, seasonal ingredients. Below you’ll find what’s cooking in January.

Cheesy Oats of the Gods

If you’re seeking a warming side dish this January that’s a little different than your typical bowl of polenta, then look no further than our cheesy oats. This Cuisine en Locale favorite will be featured as one of 10 enticing courses at our upcoming ONCE in Valhalla IV: World’s Collide party on Saturday, January, 18.

Viking-Mead-Ken-web copyIngredients:
2 tablespoons Cabot butter
1 medium onion, diced
3 cloves garlic, minced
1 cup Aurora Mills Rolled Oats
Pinch of Maine sea salt
1½ cups water
1 cup whole milk
1 cup shredded cheddar cheese like Cabot Extra Sharp or Cabot Clothbound if you’re feeling decadent

Instructions:
1. Sauté onion and garlic in butter in a medium saucepan until translucent. Add oats and sea salt, and sauté until oats are well-coated in butter and they smell toasty.
2. Add in milk and water, stirring constantly. Bring to a simmer and cook for 10 minutes until oats are tender.
3. Remove from heat and stir in cheddar cheese. Taste and adjust salt as needed.
4. Serve as you would polenta, with sliced baked ham or topped with a poached egg and sautéed greens.

P.S. Don’t miss out on Cuisine en Locale’s biggest party of the year. Buy your Valhalla tickets today—they’re selling fast.

Images courtesy of Cuisine en Locale.

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