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Serve with a dollop of crème fraîche on top. This simple dish works well as a side to grilled proteins or as a main course served with a salad and a glass of wine.
Serves 6-8 people
Prep: 10 min • Cook: 20 min • Ready in: 30 min
To prepare the 60/40 porridge, place it into a small bowl and add a cup of cold water, stir to mix. Bring 3 cups of water to boil in a 2 quart saucepan, toss in 1 teaspoon salt and carefully pour in the 60/40 porridge slurry. Stir to prevent lumps forming and bring to a boil. Reduce heat to lowest setting and cover pot while you prepare the herb sauce. Combine herbs, butter and goat cheese in bowl of food processor and pulse to combine adding crème fraîche as needed to get a sauce like texture. Season the sauce with sea salt and fresh cracked pepper to taste.
Recipe from the Roan Mills test kitchen