You can also use some in bread, instead of part of the flour. The italians make it into a thick porridge, to eat with savioury sauce, which tastes lovely, but is hard to make as it involves lots of stirring. A friend of mine even had some sort of electrical contraption she put on the pan that stirred it for her while it cooked!
I can second the mixing with cheese and use as topping for a stew. Make up the porridge (see pack) and then mix in grated cheese, and put in the oven to melt. On top of a mediterranean style butterbean stew maybe, with tomatoes and courgettes.