Directions

1. Melt 1 T of butter in a medium sauce pan over medium low heat.
2. Once melted, add the cream of wheat and stir often until it just barely begins to brown.
3. Stirring constantly, add 2.25 cups of milk, reserving the remaining 1/4 cup to adjust the consistency later. You'll get a burst of steam when you first start to add the milk to the frying cream of wheat, so watch out, but if you don't stir at this point, you'll get lumps.