Farina is often prepared as hot cereal (porridge). It may also be cooked like polenta and farofa. Farina with milk and sugar is sometimes used for making creams for layered cakes.
Farina can be used as a substitute for bread crumbs in sweet and meat pies (to absorb excess water). 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.
