Tomato, Mozzarella and Basil Porridge

Name: Tomato, Mozzarella and Basil Porridge
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving(s)
Ingredients: 2 tsp. olive oil; 1 shallot, finely chopped; 50 g rolled oats; 250 mL vegetable stock; 1 slice white bread, crusts removed and grated; 1/2 tbsp. basil pesto; 75 g cherry tomatoes on the vine; 1 tbsp. finely grated Parmesan; 50 g mozzarella pearls/cherries; Small handful fresh basil, roughly torn, optional

Think of this dish like a quick oaty risotto. Change up the toppings for any leftover cooked veg you have in the fridge.

By The GH Kitchen TeamPublished: 29 April 2021

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Porridge isn't just for breakfast! This midweek meal for one is a delicious and cheap option for dinner.

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Yields:

1 serving(s)

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Cal/Serv:

588

Ingredients

2 tsp. olive oil
1 shallot, finely chopped
50 g rolled oats
250 ml vegetable stock
1 slice white bread, crusts removed and grated
1/2 Tbsp. basil pesto
75 g cherry tomatoes on the vine
1 Tbsp. finely grated Parmesan
50 g mozzarella pearls/cherries
Small handful fresh basil, roughly torn, optional

Directions

1. Step 1Heat 1tsp oil in a small pan over medium heat and fry shallot for 5min, until softened. Stir through oats and cook for 1min, until toasty. Stir in stock and simmer, stirring frequently, until most of the liquid has been absorbed and the oats are tender, about 5min.
2. Step 2Meanwhile, heat ½tsp oil in a small frying pan over medium-high heat and fry breadcrumbs until golden. Stir through pesto and fry for 1min. Tip on to a plate and set aside. Add remaining oil to pan and fry tomatoes for 5min, until skins are blistered and starting to char. Remove from heat and set aside.
3. Step 3Remove porridge from heat and stir through Parmesan and mozzarella. Empty into a bowl and serve topped with tomatoes, breadcrumbs and fresh basil.

Per serving:

Calories: 588
Protein: 25g
Total fat: 30g
Saturates: 12g
Carbs: 51g
Total sugars: 8g
Fibre: 7g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time