Add Nduja to Your Rump
The haters (New England people) said that the cereal is too “soft”, but the porridge can be a wonderful thing. Sometimes you don’t need texture or contrast; sometimes you just need something warm, tasty, and comfortable. Sometimes (in the morning) you don’t feel like chewing so much.
This is why cereals are the perfect breakfast staple. They don’t ask for anything from the eater – all you have to do is shovel them into your yawning mouth. Grits gives and gives, warming you from the inside out and plunging you into the harsh reality that represents another day trapped in this deadly coil. They’re not even that difficult to prepare, especially if you cook them in an instant solution . (Sometimes I make a big batch and eat them for a week, which the purists don’t approve of, but oh well).
And while there is a time (brunch) for proteins that contrast in texture, such as shrimp and bacon, both of them require additional additives in the form of prep and cooking, while the nduja melts straight away, as if it was designed for cereal. …
“Nduja” is meat, fruit, with wonderful spices and an excellent addition to a plate of creamy corn porridge. Fermented pork pasta adds heat, salt and jerky and requires nothing in return. You can add small chunks of this substance to add a burst of flavor to the cereal, or you can stir it aggressively until the cereal is saturated with the nuji flavor. (You can also do this with tomato sauce – it flops.)
If you can’t find real nduja – real Italian sausage – you have several options. La Querica makes a nice dead end, or you can make your own nduja-style spread with prosciutto and Calabrian chili.
Updated 9/2/20 11:20 AM EST: The article mistakenly stated that “nduja was Spanish while she is Italian. We are sorry for the mistake.