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Fariñes
Fariñes: Asturian cornmeal porridge with cold milk and honey
Fariñes, or farrapes in some valleys, fed Asturian farming families through the winter: a pot of maize meal stirred over the fire, eaten for breakfast or as a light supper with cold milk poured over the hot porridge. Today it is comfort food again, offered at rural guesthouses in the Oriente and made at home when the weather turns. The contrast of warm, soft porridge and cold milk is the whole point. Chef's tip: whisk the cornmeal into cold water before it heats so it never forms lumps.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
To serve
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Method
0/4 doneStep 1: In a heavy saucepan, whisk 4 oz fine yellow cornmeal into 2 ½ cups cold water and ¾ cup whole milk while everything is still cold, with 1 pinch salt, until there are no dry pockets.
Step 2: Set the pan over a medium heat and keep whisking until it starts to bubble and thicken, about 5 minutes. A common mistake is walking away now: the maize catches on the bottom and tastes scorched.
5 minStep 3: Turn the heat to low, switch to a wooden spoon and cook for 15–20 minutes, stirring often, until the porridge is thick, glossy, no longer gritty on the tongue and drops off the spoon in soft clumps. Add a splash of hot water if it gets too stiff.
18 minStep 4: Stir in ½ oz butter, then spoon the hot fariñes into bowls. Pour 1 ¼ cups cold whole milk around the edge, drizzle with 4 tbsp honey and dust with cinnamon if you like. Eat at once, while the porridge is hot and the milk cold.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 7 g
- Carbs
- 47 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fariñes take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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