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Breakfast | |
| 4 cups chicken stock (or water) 2 cups quick-cooking steel-cut Irish oats Freshly ground black pepper 1 cup freshly grated Pecorino-Romano, plus more for garnish Kosher salt | |
| Add the chicken stock to a medium saucepan and bring to a boil over medium-high heat. Stir in the oats and cook for 5 to 7 minutes. Season with lots of black pepper and the grated cheese. Taste and adjust seasoning as needed. Serve and garnish with more freshly grated cheese. | |
Unrated | |
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