Sweet instant oatmeal makes a fine savory dinner when you treat it like polenta: cook it thick, top it with a fried egg and sautéed greens, and season boldly. The cinnamon and spice in the packet soften into the background with salt and pepper, making room for a real meal.

Serves 2. 20 minutes, 15 at the stove.

About 450 calories a serving, 18 g protein, 19 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 and 1/2 cups water to a boil in a small pot. Stir in the 2 packets of oatmeal and reduce heat to low. Cook, stirring often, until the oats thicken to a porridge that holds its shape on a spoon, about 3 to 4 minutes. Taste and add salt and pepper as needed.5 min
2. While the oats cook, heat 1 tablespoon of oil in a skillet over medium-high heat. Mince 1 garlic clove and add it to the oil, then add the 4 ounces of greens in handfuls, stirring until they wilt, about 2 minutes. Season with salt and pepper and transfer to a plate.3 min
3. In the same skillet, add 1 tablespoon of butter and crack the 2 eggs into it. Cook over medium heat, basting with the butter, until the whites set and the yolks stay soft, about 3 minutes. Season with salt and pepper.4 min
4. Divide the oatmeal between two bowls, top each with half the greens and one fried egg, then grate 1 ounce of cheese over each bowl. Serve at once.

Note Swap the greens for wilted cabbage or sliced tomatoes if that suits your kitchen better. Leftovers last two days refrigerated; reheat the oatmeal with a splash of water and top with fresh greens and a fried egg. Serve with toast and a green salad on the side, or add a slice of good bread to soak up the egg yolk.