Somewhere South with Chef Vivian Howard
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Porridge Encyclopedia

In “Porridge for the Soul,” Vivian samples a variety of porridges, some for the first time, while others, like grits, she’s enjoyed since childhood. From the familiar thickness of grits to the milky creaminess of congee, the types of porridges are plentiful. Here’s a rundown of a few of the porridges you’ll encounter in the episode. 

GRITS

Pronounced: ɡrɪts

What is it: corn kernels, ground and boiled

One place where it’s popular: American South

Grain: Corn

A vehicle for: shrimp, gravy, butter, maple syrup


OATMEAL

Pronounced: oht meel

What is it: ground oats often served as cereal 

One place where its popular: Scotland

Grain: oats

A vehicle for: brown sugar, nuts, fruit


CONGEE

Pronounced: kaan jee

One place where it’s popular: China

Grain: rice

A vehicle for: ginger, dried shrimp, tea eggs


MAMALIGA

Pronounced: mah mah LEE gah

What it is: ground yellow maize flour

One place where it’s popular: Romania

Grain: corn

A vehicle for: herbs, sour cream, eggs


RICE MIDDLINS

Pronounced: raɪs MID lunz

What it is: broken flecks of rice, boiled with water or milk 

One place where it’s popular: The Carolinas

Grain: rice

A vehicle for: savory toppings like tomatoes, seafood


MALT-O-MEAL

Pronounced: mawlt OH meel

What it is: hot breakfast cereal made from farina wheat

One place where it’s popular: Midwest

Grain: wheat

A vehicle for: fruit


UPMA

Pronounced: OOOP mah

What it is: boiled dry-roasted semolina or coarse rice flour

One place where it’s popular: India

Grain: varies

A vehicle for: herbs, spices, mixed veggies, ghee