fillyjonk sent me these tips on making yummy cream of wheat (pssst! it’s her birthday! happy birthday!)
You want the longer-cook kind. Trust me.
If you want it creamier, use milk instead of
water for cooking it (Did I mention you MUST do
it on the stovetop, not in the microwave, if you
want good Cream of Wheat?). Don’t let it boil. If
you have a candy thermometer, use it so that you
know when the milk is at the “scald” stage.
I find that dark brown sugar is the best topping, but
you can experiment. And a little pat of butter is nice if
you’re not fat-phobic.
It does take a certain amount of effort to make what
I would consider “perfect” cream of wheat – which is why
I never eat it for breakfast but more often in
place of a big dinner when I’m not hungry or too tired
to face “real” food.
Oh, and incidentally, the reason the Cream of Wheat might
be so good at your workplace could be that they make it in huge
vats. Cream of Wheat and oatmeal are about the only foods I can
think of that are better when made in huge quantities.