You can make this porridge, which originates in India, with various combinations of flour and wild or cultivated fruit and nuts in season. The ingredient combination below represents the ingredients I had on hand at the time I created the recipe.

1/2 cup (3.2 ounces) yellow cornmeal, 1/2 cup (2.95 ounces) barley flour, and 1/2 cup (3 ounces) millet flour, or 9.15 ounces any combination of whole-grain flours
1/2 cup corn oil
4 cups water
1/4 teaspoon liquid stevia or 2 tablespoons honey, maple syrup, barley malt, or rice syrup
1/4 cup raisins or cultivated currants
1/4 cup black walnuts or other nuts, chopped
1/2 cup mulberries of your choice
1/2 cup blackberries or other berries
1/2 cup pitted and sliced apricots or other fruit
1/2 cup cored and sliced apples or other fruit

1. Cook the flour with the corn oil for 10 minutes over medium-low heat, stirring often.

2. Slowly incorporate the water and liquid stevia, stirring constantly. Bring the pot to a boil over medium heat, reduce the heat to low, and simmer, covered, for 20 minutes, stirring often. Pour the mixture into an oiled 9-inch pie tin and chill.

3. Top the grain layer with the fruit and nuts, cut the porridge into 6 wedges, and serve.

Serves 6