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  • Writer's pictureColumbia Hillen

Porridge with blue cheese and honey-glazed roasted walnuts

Growing up in Transylvania, one of the local delicacies was a dish called ‘blankets,’ made with polenta and cheese, as well as cream and bacon.

Moving away from home and discovering oats (which is not a common ingredient in Transylvanian food), I thought about mixing the cultures and came up with a savory breakfast or lunch dish, ‘porridge with blue cheese and honey-glazed roasted walnuts.’

food photography, porridge and blue cheese, columbia hillen photography

Have a try at this simple recipe and let me know what you think.

1 cup of porridge

2 cups of milk (goats milk or almond milk are nice alternatives)

100 gr blue cheese

a pinch Cayenne pepper

half a cup walnuts, roasted and then dipped in honey

Mix porridge and milk and let soak for half an hour before cooking. Then crumble in the blue cheese and cook on a medium heat, stirring continuously with a wooden spoon until it thickens – about 5 minutes if you like it thicker or less if you like it thinner.

Pour it in bowl and sprinkle extra pieces of blue cheese if you are fond of it or just the honey-glazed walnuts.

To roast the walnuts, just place them in a dry tray in the oven at 180 degrees for about 15 minutes.

Pofta buna!” or Enjoy!

Recipe was published by the Guardian newspaper on Saturday March 8 - delightful Women's Day gift - Readers' recipe swap: salty-sweet


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