How to Make Grits with Popcorn

Chef Daniel Patterson believes popcorn is a versatile ingredient. We're not just talking about sprinkling flakes on the seasoning — Patterson actually cooks with popcorn. This time, the author of the book "The Art of Taste" focuses on oatmeal. We all know how delicious oatmeal tastes, especially with a fried egg and a handful of cheddar cheese, but oatmeal with popcorn is something from another world. The taste is both like shredded buttered popcorn and creamy porridge, and it really doesn't taste like anything you've ever tasted before.Cook the whole mass of popcorn on the stove, soak handfuls in water and oil, rub the raw grains through a sieve, then repeat the procedure, scraping all the leftovers into a bowl. Top your popcorn oatmeal with hot sauce, fried egg, and even a dash of popcorn; or make something sweet and drizzle with maple syrup and toasted nuts. This process may require a little more effort than just boiling the beans in a pan like a classic cereal, but after the first bite (heck, even after you sniff) of popcorn cereal, you'll know the wait was worth it.Popcorn groats
In a large saucepan, heat a large amount of vegetable oil until smoking. Add a thin but dense layer of corn kernels, cover, and shake the pan several times until you hear the corn start to crunch. Reduce the heat to medium-high, shaking frequently to avoid hot spots. When the flapping is reduced to a jet, remove the pan from the heat and let it stand for one minute. Open and pour the popcorn into the bowl, making sure that there are no burnt pieces left on the bottom that should be discarded.Bring a few glasses of water, a few tablespoons of butter, and a little salt to a boil. Add a large handful of popcorn, simmer for 30 seconds to a minute, until the corn is tender, and strain through a fine sieve. Pour the liquid back into the pot and bring to a boil. Add more popcorn. Repeat until all the corn is gone. Add water as needed, although it should not be too much.Sift the cooked corn through a medium-sized sieve, removing the husks and seeds that can't be pushed through. Transfer the skipped corn, which will look like a tough cereal, to the pot. Add the remaining cooking liquid, which should slightly thicken with cornstarch and give it a popcorn flavor. Add butter and more water as needed to create a grain – like texture-we think it's a little thicker than that. Serve with a bowl of buttered popcorn.