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
