Crumbly barley porridge

For the preparation of delicious crumbly barley porridge, the minimum of products is required. Naturally, the barley itself, salt, a piece of butter and water. Crumbly barley porridge will perfectly fulfill the role of a side dish to meat or fish, it is also delicious as an independent dish if it is supplemented with a piece of butter, but for dessert porridge, it is probably still more viscous to cook it.
In order for the barley porridge to turn out very tasty and crumbly, the grits must be pre-cooked for cooking. To do this, thoroughly rinse the cereal until the water in which it is washed is transparent. Then fry it in a dry frying pan, stirring constantly, so that the grits become a little brown. While the grits are being fried, put a saucepan of water on the fire, add salt to taste and bring it to a boil. We pour the grits from the frying pan into some container, preferably into a glass.
When the water boils, we begin to pour the cereal into it, pour it in a thin stream, constantly stirring the porridge with a spoon so that it does not stick together and stick to the bottom of the pan. Then we reduce the fire, make it small. Cover the pan with a lid and simmer the porridge for about 10 minutes. We look if the liquid has evaporated, turn off the fire, stir the porridge, add a piece of butter, close the pan with a lid and leave it for 10-15 minutes. We mix the porridge so that it is saturated with oil and serve it to the table. Porridge is especially delicious hot and fresh, so it's better to cook it at one time, because after warming up the taste is already deteriorating.
Bon appetit!