Buttermilk porridge with barley

Supengrottenbrij - Karnemelksepap met grutten

100 grams/4 oz barley or grits
1 litre buttermilk
salt
Dutch syrup (stroop) or molasses or brown sugar
(250 grams / 9 oz dried figs)

Soak the barley or grits overnight in 1/3 cup of water. If you are adding the figs for extra taste: soak them in hot water for at least two hours and drain well. Mince the figs, before adding them to the boiled porridge.

Pour ½ liter buttermilk on the soaked grits or barley and bring to a boil. Add a pinch of salt. Heat until the grits or barley are cooked, then add the rest of the buttermilk and heat thoroughly.

Serve with brown sugar or stroop.

For ‘regular’ buttermilk porridge use 60 grams / 2 oz flour instead of the grits/barley. Mix ½ liter buttermilk with the flour until it becomes a smooth paste without lumps, and heat, stirring constantly. Turn down the heat and simmer the porridge for three minutes, then add the rest of the buttermilk, while stirring and turn up the heat until boiling. Also serve with brown sugar or stroop.