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|Cookbook: Farina Media: Farina|
Farina is a form of milled wheat often prepared as hot cereal. The word "farina" is Latin, meaning meal or flour. It is made from the germ and endosperm of the grain, which is milled to a fine consistency then sifted. Farina is a carbohydrate-rich food. When enriched, it is one of the best sources of dietary iron available, especially for vegetarian diets. Popular brands offer up to 50% of the recommended daily value of iron in a single 120-calorie serving. In commercially-available farina the bran and most of the germ are removed. Cream of Wheat, Malt-O-Meal, and Farina Mills are popular brand names of breakfast cereal. To augment its mild taste, popular add-ins to cooked farina include brown sugar, maple, honey, nuts, cinnamon, butter, grated chocolate, jams, and salt.
Farina may also be cooked like polenta and farofa. It can also be used to prevent dough from sticking to baking surfaces via the baking process, leaving residual farina on the bottom of the final product.