(Enter Your Fruit Here) Casserole

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 8×8 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.


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