Savory Cream of Wheat With Cheese, Eggs, and Butter

Occasionally Chris will have something to say about food preparation, but only if he has tried it and had good results.

A Savory Alternative to the Traditional Sweet Version

Yes, I’m messing with an old standby that many have enjoyed for generations. Commonly known as cream of wheat, it is also referred to as creamy wheat, farina or semolina, and is usually topped with fruits, nuts, brown sugar, or honey.

One day a few years ago, I was looking through the cupboards for something to eat. Apparently, I hadn’t been shopping for a while, and the shelves were empty except for a box of cream of wheat and an old lady named Hubbard. The cereal must have been left there by my sons because I hadn’t liked it since I was a kid. I checked the refrigerator and discovered a few more odds and ends.

I put the butter, eggs, and cheese on the counter beside the box of cream of wheat and scratched my head. Would it blow up? I mean, this would be going against convention. Would I get sick? I donned my pioneering spirit and went to work.

The result was a hearty, savory meal that kept me satisfied for hours. I’ve added some ingredients since that first attempt. Make the cream of wheat according to the instructions on the box.



Yield: 1 serving (increase quantities as needed for multiple servings)

  • 1 cup water
  • 3 tablespoons cream of wheat
  • ⅛ teaspoon salt (optional)
  • 1 egg
  • 2 tablespoons butter
  • ½ cup cheese of your choice (adjust amount to your personal taste)
  • Salt and pepper to taste
  • Option #1: Bacon bits and croutons. These can be added at the time of preparation or served at the table as toppings. You might place these in bowls at the center of the table so your family can add them as needed while they eat.
  • Option #2: Chicken breast. Add one chicken breast tender per serving. Bake at 370 degrees Fahrenheit for 30 minutes or until the internal temperature is at least 165 degrees. Using two forks, pull the chicken until it is thoroughly shredded. Add to the bowl of cream of wheat. This will add 165 calories, 31 grams of protein, and 3.6 grams of fat.

Cooking With Chris


Yes, I realize that in the video I stuck the bottom of the pan in the bowl of cream of wheat . . . I meant to do that.

  1. While the cereal is boiling, crack one egg into the saucepan and stir with a wire whisk slowly so the egg whites cook and create a white, stringy effect. Keep stirring, and be ready to turn down the heat if it looks like it will boil over—which it will. Add the butter and stir until it has melted. Add the cheese and continue stirring. Add croutons and bacon bits or, even better, serve them at the table.
  2. If you have made cream of wheat before, you will understand why I encourage you to rinse out the saucepan, whisk, and serving spoon immediately after transferring the cream of wheat meal into bowls. It sets up like cement very quickly.

Hot and Filling on a Cold Winter Day

If you’re on a diet, cut the butter and cheese down by half. But if it is winter in your world, you’ll want something quick that will warm you through and through. Savory cream of wheat will do just that.

© 2018 Chris Mills


Chris Mills (author) from Traverse City, MI on October 25, 2018:

Thank you for leaving the comment. I visited your FB page as well. May use the photo in my article? Have a great fall and winter.

Jameece on October 24, 2018:

I tried this, but I actually diced 2 thick cut slices of bacon and half a small onion, and cooked them in the saucepan I intended to make the Cream of Wheat in. I only had mozzarella on hand, and while the Cream of Wheat was cooking, I put that in. Then I took the egg and mixed it with milk and some fresh chopped basil and mixed it in the Cream of Wheat. It came out with a beautiful custardy texture, and I topped it with a kiwi salsa I had made yesterday and a little chiffonaded fresh basil. If you want to see it, I shared it to my facebook page, look for Jameece Lynne Meyer, in Fresno.

Chris Mills (author) from Traverse City, MI on June 28, 2018:

Melissa, thank you for that very helpful suggestion. I will add it to the article and give you credit by referring to your comment here.

Melissa on June 28, 2018:

If you butter the pan before you start the cream of wheat, it washes out much more easily.

Chris Mills (author) from Traverse City, MI on February 10, 2018:

Frank, I'm glad you liked the recipe. I hope you also enjoy it as a workout recovery food. Nice to see you, sir.

Frank Atanacio from Shelton on February 06, 2018:

what a wonderful hub.. messing with the tradition..Love the idea my friend.. Happy New Years to you and yours

Chris Mills (author) from Traverse City, MI on January 20, 2018:

Linda, thanks for reading the article and watching the video. It's fun to do videos, although it can be a lot of work. I've got a couple of my flash fiction stories on video. I think it adds a whole different dimension to our hubs.

Chris Mills (author) from Traverse City, MI on January 20, 2018:

Rochelle, I have not tried this recipe with milk, mostly because it is already loaded with dairy. Maybe cut the butter and cheese in half and use milk. I don't see why not.

Chris Mills (author) from Traverse City, MI on January 20, 2018:

MizB, I've tried this with grits and it works just great. Grits is a little more grainy than cream of wheat.

Chris Mills (author) from Traverse City, MI on January 20, 2018:

manatita, thanks for checking this out. Semolina? I'll add that to my growing vocabulary list. Thanks.

Linda Crampton from British Columbia, Canada on January 18, 2018:

This sounds like a filling meal and a great way to use cream of wheat. I appreciate the recipe and the video, Chris. I enjoyed seeing you make the meal.

Rochelle Frank from California Gold Country on January 17, 2018:

We used to have cream of wheat with egg stirred in and sometimes a spoonful or two of vanilla pudding powder-- which made it more like a pudding with a little milk on top.

I think I would like the savory version-- I guess you would not use milk on it, but maybe you could.

Doris James MizBejabbers from Beautiful South on January 16, 2018:

I loved cream of wheat as a child, but then I discovered a wheat gluten sensitivity was causing a lot of my health problems and can't eat it anymore. But this recipe sounds a lot like my late aunt's cheese grits that were delicious. Maybe make this substituting grits?

manatita44 from london on January 16, 2018:

First Linda gives me A recipe and now you speak of it. We call this semolina in the UK and it seems to be on the wane. I used to love this once.

The German version is called Greis or Greisbrie. It's very nice!

Send me a taste through the ether.

Chris Mills (author) from Traverse City, MI on January 16, 2018:

Shauna, the yolks cook in. The whites hod together somewhat in the mixture. It’s great. Give it a try.

Chris Mills (author) from Traverse City, MI on January 16, 2018:

Louise, let me know how it went and if you liked it. Thanks for reading.

Shauna L Bowling from Central Florida on January 16, 2018:

I love Cream of Wheat. Never thought of adding eggs and cheese to it. Do the eggs get incorporated or do they scramble? I think an egg over easy placed on top might be tasty as well.

When I was a kid, my favorite hot cereal was Maypo. Do you remember that cereal, Chris?

Chris Mills (author) from Traverse City, MI on January 16, 2018:

Eric, check out the Montana company I mentioned. Follow the link. They have some oats products as well

Eric Dierker from Spring Valley, CA. U.S.A. on January 16, 2018:

Sounds great but I am more of a oat guy. Will this work with oatmeal? Love the video. This seems like it is worth the calories.

You do not need to answer my question because I will try it this morning.

Louise Powles from Norfolk, England on January 16, 2018:

I've not tried this before, but it sounds lovely. I'll try this, thanks. =)

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