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Farina’s Not Just for Breakfast! Savory Baked Farina Squares

I remember my grandmother, Nonna Emilia, always had a pot of creamy farina simmering on the stove. The aroma of cooked cereal was a constant in her kitchen, a comforting scent that wrapped around you like a warm hug. While I usually drizzled mine with honey and cinnamon, Nonna sometimes transformed this humble grain into something unexpectedly savory. She’d stir in bits of cheese, herbs from her garden, and bake it until it was firm enough to slice. These little squares were a constant surprise in my lunchbox, and they still make me smile.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes (including initial cooking and reheating)
Total Time: 30 minutes (plus chilling time)
Servings: Variable, depends on size of squares
Yield: Approximately 12-24 squares
Dietary Type: Vegetarian (can be modified to gluten-free and dairy-free, see variations)

Ingredients

1 teaspoon olive oil
1 shallot, finely diced
3 ounces fresh wild mushrooms, thinly sliced
½ cup farina (cream of wheat)
3 garlic cloves, finely chopped
2 eggs
2 egg yolks
⅛ cup grated Parmesan-Romano cheese mix
1 tablespoon finely diced red bell pepper
1 teaspoon fresh thyme
Salt and pepper to taste
2 cups hot water

Equipment Needed

Large skillet or saucepan
9×13-inch baking pan
Parchment paper (optional)
Whisk or spoon

Instructions

Begin by heating the olive oil in a large skillet or saucepan over medium heat. Add the finely diced shallot and sauté until translucent, about 3-5 minutes. This will mellow the shallot’s bite and infuse the oil with its flavor.
Add the thinly sliced fresh wild mushrooms to the skillet and continue to sauté until they are softened and their moisture has evaporated. This usually takes around 5-7 minutes. Don’t overcrowd the pan, as this will cause the mushrooms to steam instead of brown.
Gradually pour in the 2 cups of hot water, stirring constantly. Ensure the water is hot, as this helps the farina cook evenly and prevents lumps from forming.
Slowly add the farina (cream of wheat) to the hot water, continuing to stir gently. This is crucial to prevent clumps from forming. Stir constantly while the cereal thickens, which should take about 10 minutes.
Continue stirring gently as the farina thickens, about 10 minutes. The goal is for the cereal to become very thick and almost pull away from the sides of the pan.
Remove the pan from the heat. Immediately add the finely chopped garlic, eggs, egg yolks, Parmesan-Romano cheese mix, finely diced red bell pepper, and fresh thyme. Season with salt and pepper to taste.
Blend all ingredients thoroughly. Make sure everything is well combined, and the eggs are fully incorporated into the hot cereal mixture.
Pour the warm mixture onto a well-oiled 9×13-inch baking pan. Spread it out evenly, making the surface as smooth as possible. This ensures that each square will be of uniform thickness.
(Optional): For individual servings, spoon tablespoonfuls of the mixture onto buttered parchment paper. Bake in a 400°F (200°C) oven for approximately 3 minutes, or until bubbling hot. This method creates a crispy exterior.
Let the mixture cool, uncovered, in the refrigerator until cool to the touch. This will allow the farina to firm up and make it easier to cut into squares. Cooling uncovered helps prevent condensation from forming on the surface.
Once cooled, remove the pan from the refrigerator and cut the set farina mixture into squares of your desired size.
Cover the squares with plastic wrap and refrigerate until ready to use. This prevents the squares from drying out and keeps them fresh.
When ready to serve, place the squares on a pan lined with parchment paper and heat in a 400°F (200°C) oven for approximately 5 minutes, or until bubbling hot. This step warms the squares through and gives them a slightly crispier texture.
Serve the warm Savory Baked Farina Squares immediately.

Expert Tips & Tricks

To prevent the farina from clumping, whisk it vigorously into the hot water. If clumps do form, use an immersion blender to smooth them out.
For a richer flavor, use vegetable or chicken broth instead of water.
Don’t be afraid to experiment with different types of cheese. Fontina, Gruyere, or even goat cheese would be delicious additions.
To make the squares crispier, broil them for the last minute or two, watching carefully to prevent burning.
You can prepare the farina mixture ahead of time and store it in the refrigerator for up to 2 days before baking.

Serving & Storage Suggestions

Serve the Savory Baked Farina Squares warm as a side dish, appetizer, or even a light lunch. They pair well with a simple green salad or a bowl of soup. You can also serve them with a dollop of crème fraîche or a sprinkle of fresh herbs.

Leftover squares can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 350°F (175°C) oven until heated through, or microwave them for a quicker option. They can also be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	150 kcal	8%
Total Fat	7g	11%
Saturated Fat	3g	15%
Cholesterol	75mg	25%
Sodium	100mg	4%
Total Carbohydrate	15g	5%
Dietary Fiber	1g	4%
Sugars	1g
Protein	6g	12%
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.

Variations & Substitutions

Gluten-Free: Substitute the farina with a gluten-free polenta or a blend of gluten-free flours. Ensure that the polenta is finely ground for a similar texture.
Dairy-Free: Omit the Parmesan-Romano cheese or replace it with a dairy-free cheese alternative. Nutritional yeast can also add a cheesy flavor.
Vegan: In addition to omitting the cheese, substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
Vegetable Variations: Add other vegetables like spinach, zucchini, or roasted sweet potatoes.
Herb Variations: Experiment with different herbs like rosemary, sage, or oregano.

FAQs (Frequently Asked Questions):

Q: Can I use regular milk instead of water?
A: Yes, you can substitute the water with milk (dairy or non-dairy) for a creamier and richer flavor. Adjust seasoning as needed.

Q: Can I make this recipe ahead of time?
A: Absolutely! Prepare the squares and store them in the refrigerator for up to 2 days before reheating and serving.

Q: What kind of mushrooms work best in this recipe?
A: Wild mushrooms add a unique earthy flavor, but cremini, shiitake, or even button mushrooms will work well. Use what’s available and suits your taste.

Q: How can I prevent the squares from sticking to the pan?
A: Make sure to grease the baking pan well with olive oil or cooking spray. You can also line the pan with parchment paper for easy removal.

Q: Can I freeze the leftover farina squares?
A: Yes, you can freeze them for up to 2 months. Wrap them individually in plastic wrap and then place them in an airtight container. Thaw overnight in the refrigerator before reheating.

Final Thoughts

These Savory Baked Farina Squares are a testament to the versatility of humble ingredients. They’re a delicious and unexpected way to enjoy farina beyond breakfast, and a wonderful reminder of my Nonna’s resourceful cooking. I encourage you to try this recipe, experiment with your favorite flavors, and share the results with friends and family. These squares are especially delightful when served alongside a hearty tomato soup or a glass of crisp white wine. I hope they bring as much comfort and joy to your table as they have to mine!

Farina’s Not Just for Breakfast! Recipe