Porridge: it’s what’s for dinner. (Or breakfast! Or lunch!)
Pulse spelt in a blender or food processor until coarsely chopped . Combine spelt and 4 cups water in a large saucepan over medium-high; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until spelt is tender and mixture is thick, 25–35 minutes. Whisk in Parmesan and butter. Add water by tablespoonfuls if needed to loosen.Just before porridge is done, cook eggs in a small saucepan of boiling water 6 minutes.
Heat oil in a small skillet over medium. Cook kimchi, tossing, just until slightly darkened and warmed through, about 1 minute.
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