Total time:20 minutes
Servings:2 to 3 (makes about 4 cups)
Like any other grain, oats can also be used in a plethora of savory dishes, and this pantry-friendly corn and cheese oatmeal recipe is just one example of that range.
This recipe starts by frying thin strips of pepperoni until crispy, which does two things: it gives you a playful topping full of texture and spice, and leaves you with infused oil. pepperoni to help flavor the rest of the dish. Those crispy bits are like the best parts of a pepperoni pizza and I would eat them by the handful if my doctor said it was okay, but you can omit them if you don’t eat meat.
Toast the rolled oats in the same skillet (after softening an onion) until nutty to deepen their flavor. Corn kernels – from a can or the freezer – are added for hints of sweetness, then everything is simmered in liquid until the oats are tender. (This recipe calls for water, but feel free to substitute some or all of it with beer, wine, or broth to lean into the risotto vibes of this dish.) Finally, add Parmesan cheese to add a salty creaminess to this comforting porridge, by adding more cheese and black. pepper as you see fit if you are a member of the cacio e pepe fan club.
To note: Look for turkey or beef pepperoni if you don’t eat pork.
Storage: Refrigerate up to 3 days.
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- 2 tablespoons extra virgin olive oil
- 1 ounce (about 16 slices) pepperoni, thinly sliced (optional)
- 1 small yellow onion (about 5 ounces), diced
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- One can (15.25 ounces) unsalted or reduced-sodium whole kernel corn, drained (or 1 3/4 cups frozen corn kernels, thawed)
- 1 cup old fashioned rolled oats
- 2 cups of water
- 1/3 cup (1 ounce) grated parmesan cheese, plus more to taste
In a medium nonstick skillet over medium heat, heat the olive oil until simmering. If using, add pepperoni and fry, stirring regularly, until crispy, 3 to 5 minutes. Transfer the pepperoni to a paper towel-lined dish to drain, leaving the fat in the pan.
Add onion, salt and pepper and cook, stirring occasionally, until onion begins to soften, 5 to 7 minutes. Add corn and oats and cook, stirring regularly, until oats smell nutty, 3 to 5 minutes.
Add the water, increase the heat to medium-high and bring the mixture to a boil. Cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the oats are tender and most of the water has been absorbed, about 7 minutes. Remove from fire.
Stir in cheese until melted and smooth. Taste and season with more salt, pepper and/or cheese, as desired, keeping in mind that crispy pepperoni, if used, will add salt and spice. Divide the oats into bowls and top with crispy pepperoni, if using.
Per serving (1 1/3 cups, no pepperoni), based on 3
Calories: 353; Total fat: 15g; Saturated fat: 4g; Cholesterol: 8mg; Sodium: 557mg; Carbohydrates: 49g; Dietary fiber: 7g; Sugar: 6g; Protein: 12g
This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.
Staff Writer Recipe Aaron Hutcherson.
Tested by Aaron Hutcherson; questions by e-mail to [email protected].
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