Farina a latin word translating into the english word flour or meal is essentially a cream of wheat porridge. Im not exactly sure where this food originates from but after doing a little bit or research it seems like the word comes from Italian and latin decent. This dish is very significant to me because as a kid I would go over to my grandmothers house and have sleep overs. They where always so fun we would watch movies cook, eat, and listen to music. She eventually taught me a lot about cooking and baking lots of different things; but Farina specifically was one of my favorite breakfast foods she used to make for me in the mornings. Traditionally its considered a porridge, but we never like the thick and mushy texture that comes with the traditional way of making Farina. To put this into perspective is similar to whether you like your oatmeal soupy or dry. So in this blog I will explain my grandmothers recipe for soupy Farina.
Step 1) Grab a pot and grab your farina pour how ever much feels right. Now add two times the amount of milk as Farina.
Step 2) Turn the heat on at about medium to low (but never fully at medium) and quickly add in cinnamon, vanilla extract, some sugar and salt. All relative to taste and preference so add as much or as little as you want.
Step 3) Stir the pot and Do Not stop or your Farina will thicken to much.
Step 4) Once you see the Farina come to slightest simmer turn off the heat and pour into a bowl.
Step 5) This step is completely optional (as is the whole recipe) take a piece of bread toast it add some butter and have it as a side to dip in your Farina.