Pan-Fried Farina

Prep: 13 minutes Cook: 20 minutes Chill: 30 minutes


8 (1/2-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 176
Caloriesfromfat 20 %
Fat 4 g
Satfat 2.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12.1 g
Carbohydrate 21.9 g
Fiber 0.7 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 441 mg
Calcium 0.0 mg


3 cups skim milk
3/4 cup instant farina (such as Cream of Wheat), uncooked
1 cup freshly grated Parmesan cheese, divided
1 1/4 teaspoons dry mustard
1/2 cup egg substitute
1/4 teaspoon salt
Vegetable cooking spray


Place milk in a medium saucepan; bring to a simmer. (Do not boil.) Gradually add farina, stirring constantly. Bring to a boil; reduce heat, and simmer, stirring constantly, 2 minutes or until thickened. Add 3/4 cup cheese and mustard, stirring until cheese melts. Add egg substitute and salt; stir well with a wire whisk.

Spread farina mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle remaining 1/4 cup cheese over farina mixture. Bake at 400° for 20 to 25 minutes or until set. Cover and chill.

Remove farina from dish, and cut into 8 squares. Coat a nonstick skillet with cooking spray. Place over medium heat until hot. Add 4 farina squares. Cook 3 to 4 minutes on each side or until browned. Repeat procedure with remaining farina squares. Serve farina with no-salt-added salsa, if desired.

Cooking Light The Lazy Gourmet,

Oxmoor House

January 1997
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