Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. Buckwheat groat bread porridge is also sold in ready-made or partly cooked form as an instant breakfast. Other grains used for porridge include rice, wheat, barley, corn, triticale and buckwheat.

Many types of porridge have their own names, such as congee, polenta, grits and kasha. Porridge is eaten for any meal of the day and porridge is also eaten in many cultures as a common snack and is often eaten by athletes. Percentages are roughly approximated using US recommendations for adults. This section needs additional citations for verification.

Please help improve this article by adding citations to reliable sources. Maize porridge: Atole, a Mexican dish of corn flour in water or milk. Mexican blend of sugar, milk, chocolate and corn dough or corn flour. The Philippine dish tsampurado is similar, with rice instead of maize. Colada, a hot dish prepared with corn starch, milk, sugar and cinnamon in Colombia and Ecuador. Cornmeal mush, a traditional dish in southern and mid-Atlantic US states.

A blend of fine semolina with milk or water and often with all spice and sugar. Farina or papilla, a traditional Dominican dish of porridge maize or grass peas. Gachas, a Spanish porridge of maize or grass peas. Often garnished with roasted almonds and croutons of bread fried in olive oil.