Pan-Fried Farina

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

Yield: 8 (1/2-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 20%
  • Fat: 4g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.1g
  • Carbohydrate: 21.9g
  • Fiber: 0.7g
  • Cholesterol: 11mg
  • Iron: 0.0mg
  • Sodium: 441mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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