Bobby Flay's PB and J Cream of Wheat | Brunch @ Bobby's | Food Network

The secret to Bobby's creamy and nutty hot breakfast cereal? Roasted grapes (!!)
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.

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PB and J Cream of Wheat
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 45 min
Active: 10 min
Yield: 2 to 3 servings

Ingredients

Roasted Grapes:
Nonstick spray, for the baking dish
2 cups black seedless grapes
2 tablespoons Concord grape jelly

Farina:
1 cup milk (skim, 1-percent or whole)
2 heaping tablespoons peanut butter
Fine sea salt
1/2 cup farina hot cereal, such as Bob's Red Mill
1/4 cup roasted peanuts or your favorite nut, chopped

Directions

For the roasted grapes: Preheat the oven to 375 degrees F.

Lightly spray an 8-inch baking dish with nonstick spray, add the grapes and 1/4 cup water, cover the dish with aluminum foil and roast, stirring once, until soft, about 25 minutes. Remove the foil, stir in the jelly, and continue roasting until slightly caramelized and about collapsed, 10 to 15 minutes longer.

For the farina: Combine the milk, peanut butter, 1/8 teaspoon salt and 1 1/2 cups water in a medium saucepan and bring to a boil over high heat. Slowly whisk in the farina, stirring constantly, then lower the heat and simmer, stirring occasionally, until smooth and thickened, about 5 minutes.
Spoon the farina into bowls, top with some of the roasted grapes and any juices that have accumulated, and sprinkle with some of the peanuts. Serve hot.

This recipe has been updated and may differ from what was originally published or broadcast.

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Bobby Flay's PB and J Cream of Wheat | Brunch @ Bobby's | Food Network
https://www.youtube.com/watch?v=DOVumtSkZrg&feature=youtu.be