Barley Porridge with Butter and Onion

Sort through the barley grits and rinse under cold water until the water runs clear.

In a saucepan, bring 650 ml of water to a boil, add salt and stir in the grits. Stir, reduce the heat to the lowest setting and cover with a lid.

Cook for 10–15 minutes, stirring occasionally, until the grits swell and the water is almost fully absorbed.

Cover the pan tightly and let the porridge steam over the lowest heat for 60 minutes; the grits should turn out soft and fluffy.

Dice the onion finely. Heat oil in a skillet and sauté the onion over medium heat for 7–10 minutes until soft and golden.

Remove the porridge from the heat, add the butter and stir until fully melted. Fold in the sautéed onion and season with more salt if needed.

Serve the porridge hot; add black pepper before serving, if desired.