Yesterday we made a big batch of Inkoo Porridge. Leftovers were spread to a lightly greased dish and refrigerated over night. The porridge gets firm when it cools down, just like polenta. Today I cut the porridge in squares and fried in oil. They were crispy on the outside and soft on the inside, and I think they were better than the actual porridge.
The Inkoo Porridge squares were served with a tomato based lentil sauce. Not so Finnish, but vegan and it was great with the porridge squares. First I sautéd chopped onion, garlic, caraway seeds, paprika and minced mild chili in oil. Then I added a can of crushed tomatoes, water, some cabbage and a grated carrot. When it started to boil I added red lentils, basil, marjoram and thyme and simmered until lentils and vegetables were done. Last I seasoned it with salt and freshly ground black pepper and then we ate it with the fried Inkoo Porridge squares.