Last year my family (finally) became part of a local CSA and started receiving a summer full of yummy fresh, locally grown fruits and veggies. I loved it so much we signed up for winter shares as well (unfortunatley because of nasty pregnancy-related nausea, it didn't seem so yummy to me then). Anyhow, one of the fruits we received a-plenty were plums. What can you do with pounds and pounds of plums, you ask? My friend Jen does some fantastic canning. I would love to do some fantastic canning but it just isn't something I have dived into yet. Soon!
But, this is what I did...and do over and over again...
Cream of Wheat and Plum Casserole
I actually got the recipe from the CSA website, which called for semolina and cherries but stated any fruit can be used as well as cream of wheat and grits. I make mine with cream of wheat and plums.
Moira calls it plum casserole. I don't think I have ever seen her eat anything as fast as she eats this.
I call it plum-wonderful-yumminess. I find myself craving it. I can't wait for more fruit (and a free moment) so I can make more. It is just so good. I have made it a couple of times already this season.
We eat ours warm with a scoop of vanilla Greek yogurt for breakfast. I even drizzle mine with honey sometimes, not that it needs to be sweeter or anything. I would eat it every day.
And with plums and cream of wheat...it is packed with iron.
Cream of Wheat and Fruit Casserole
2 1/4 cup milk
3 Tbsp butter
1/4 cup sugar
1/8 tsp salt
3/4 cup cream of wheat
3 eggs, separated
1 tsp lemon zest
2 cups diced fruit (we use plums-with the peels on, I have used peeled apples)
2 Tbsp sugar for topping
Preaheat oven to 350 degrees. Coat an 8x8 baking dish or comparable casserole dish with cooking spray.
Bring milk, sugar, butter, and salt to a simmer, stirring to dissolve sugar. Add cream of wheat in a stream, whisking to avoid clumping. Bring back to a simmer and cook for 1 minute, stirring constantly. Remove from heat and cool.
Beat egg whites until stiff. Stir yolks, lemon zest, and fruit into cooled cereal. Add 1/3 egg whites to lighten, then fold in the rest. Pour into prepared dish. Sprinkle with sugar.
Bake at 350 degrees for 50 minutes or until set and lightly browned.