Different Types Of Porridge

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Porridge reflects supreme warmth for those worldwide, served up in a mug. Making it simple, nutritious, and dry. A big bowl of porridge at breakfast will restore your internal engine, help you unwind after a late night, or relieve the excesses of the previous night. It can be made with toppings, or without, sweet, savory, thin, or thick.

Grits

  • Grits are roasted, dried maize (white or hominy maize) which is boiled to thick, after which it is typically seasoned and served savory. Originally native American, this porridge is a perennial favorite in the Southern U.S. where it is eaten at breakfast or with savory hands.

Congee

  • Congee is a savory porridge of rice which is commonly eaten in Asia. It is most much breakfast food but, with the inclusion of protein and vegetables, it may also be eaten as a main meal.

Arroz Caldo

  • China has its congee, and the Philippines has its interpretation along the same lines called Arroz caldo or lugaw. Like congee, in ginger and bone-in chicken broth rice (raw or leftover) is cooked until it breaks down into a porridge.

Kasha

  • Russia, Poland, and different countries in Central-Eastern Europe prefer to boil whole grain buckwheat or buckwheat groats in water or milk as their favorite porridge. Typically consumed as a side dish, or also as a meal in itself, it is considered extremely nutritious and served in Ukrainian hospitals to patients.

Polenta

  • This is mostly about the grits in the Southern United States. This is polenta in rural Italy, also called corn porridge or polenta broth. Italian farmers working in the countryside in the 18th century often ate this and other simple dishes known as “Cucina di grembiule” (the apron cuisine).

Žganci 

  • Žganci, from the Slovenian word žgati for burning or toasting, is a Slovenian and Croatian dish made from barley, wheat or buckwheat starch, water, cooking oil and salt. It is served with milk, honey, yogurt, and a sprinkling of cracklings when eaten for breakfast.

Oatmeal

  • While oats may have arisen in Central Europe and have spread from there, they have remained a major success in the UK and North America. Thick porridge with the oatmeal is a daily snack. Made either with quick oats or steel-cut oats that take longer to cook, they are typically made with a pinch of salt, water, or milk and then sweetened with raisins, brown sugar, or maple syrup.