Grilled Scottish Porridge with Berry Compote

Ingredients

• 1 cup steel-cut oats
• 3 cups water
• 1/4 teaspoon salt
• 2 tablespoons butter, plus extra for grilling
• 1/4 cup honey or maple syrup
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon cinnamon

Instructions

Step 1: Fire up the Arteflame grill

1. Drizzle vegetable oil on three paper napkins.
2. Place the oiled napkins in the grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire burn for about 20 minutes until the cooktop heats up.

Step 2: Prepare the porridge

1. In a pot, bring water and salt to a boil.
2. Add steel-cut oats and simmer, stirring occasionally, for 30 minutes until thick.
3. Remove from heat and stir in butter and honey.
4. Pour the porridge into a greased dish and let it cool until firm.
5. Cut the firm porridge into thick squares or rounds.

Step 3: Grill the porridge cakes

1. Heat the flat cooktop area of the Arteflame grill.
2. Butter the cooktop generously.
3. Place the porridge cakes on the griddle and grill until golden brown and crispy (about 3-4 minutes per side).

Step 4: Make the berry compote

1. On the cooktop, add berries, sugar, and lemon juice.
2. Stir occasionally until the berries break down and create a warm, syrupy mixture.
3. Remove from heat and stir in cinnamon.

Step 5: Assemble and serve

1. Place the grilled porridge cakes on a plate.
2. Top with warm berry compote.
3. Drizzle with extra honey or maple syrup if desired.
4. Serve hot and enjoy!

Tips

• Use thick-cut oatmeal for the best texture.
• Make the porridge in advance and refrigerate overnight for firmer cakes.
• Butter enhances browning and flavor, so don’t skip it!
• Cook berries at a medium heat zone to avoid burning.
• Experiment with different fruits like peaches or apples for new flavors.

Variations

1. Nutty Delight: Add crushed pecans or walnuts to the porridge before chilling for extra crunch.
2. Chocolate Drizzle: Drizzle with melted dark chocolate for a decadent twist.
3. Coconut Infusion: Top with toasted coconut flakes and coconut cream for a tropical vibe.
4. Citrus Twist: Stir orange zest into the berry compote for a hint of citrus.
5. Apple Cinnamon: Replace berries with cinnamon-spiced grilled apples.

Conclusion

Grilled Scottish porridge with berry compote is a unique and flavorful dish that takes traditional oatmeal to a whole new level. The crispy grilled exterior, combined with the warm, sweet berry topping, is a match made in heaven. Whether served for breakfast, brunch, or even as a dessert, it’s a surefire crowd-pleaser!

Best Pairings

• Hot spiced tea or a strong cup of coffee
• Greek yogurt for added creaminess
• Crumbled granola for extra crunch
• A drizzle of warm caramel sauce for indulgence