Cream of Wheat and "crispy"

[procon]

14. Tip for no lumps in your CofW:

When the water is at a rolling boil, slowly sprinkle in the CofW while stirring madly. Continue the boil, stirring occasionally until the mixture foams up; be sure to use a bigger pot than you normally would. Cover, reduce to a low simmer and continue cooking as per the instructions. Letting the cereal rest, covered, for 5-10 minutes will make it thicken and improve the flavor.

I never measure. While my cook's eye is pretty good, it's easy enough to adjust the amount of liquid or CofW as desired.

This method works with other fine milled cereals, also grits and polenta.