Porridge

Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, (known as oatmeal in North America) is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.
The term "porridge" is used in British English (Britain, Ireland, Australia and New Zealand) specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk. It is typically eaten for breakfast by itself or with other ingredients, including salt, sugar, fruit, milk, cream, or butter.
Other grains used for porridge include rice, wheat (cracked wheat porridge is also known as frumenty), barley, corn, triticale and buckwheat. Many types of porridge have their own names, such as congee (rice), polenta (maize) and poi (from taro).
Porridge can be eaten for any meal of the day. Porridge is eaten in many cultures around the world as a common snack or as breakfast, lunch or dinner.
Unenriched porridge (as oatmeal), cooked by boiling or microwave, is 84% water, and contains 12% carbohydrates, including 2% dietary fiber and 2% each of protein and fat (table). In a 100 g (3.5 oz) reference amount, cooked porridge provides 71 calories and contains 26% of the Daily Value (DV) for manganese, with no other micronutrients in significant content (table).
A 2014 review found that daily intake of at least 3 grams of oat beta-glucan lowers total and low-density lipoprotein cholesterol levels by 5–10% in people with normal or elevated blood cholesterol levels. Beta-glucan lowers cholesterol by inhibiting cholesterol production, although cholesterol reduction is greater in people with higher total cholesterol and LDL cholesterol in their blood. In the United States, the Food and Drug Administration issued a final ruling in 2015 stating that food companies can make health claims on food labels for products containing soluble fiber from whole oats (oat bran, oat flour and rolled oats), noting that 3.0 grams of soluble fiber daily from these foods may reduce the risk of heart disease. To qualify for the health claim, the food that contains the oats must provide at least 0.75 grams of soluble fiber per serving.
Oats for porridge may be whole (groats), cut into two or three pieces (called "pinhead", "steel-cut" or "coarse" oatmeal), ground into medium or fine oatmeal or steamed and rolled into flakes of varying sizes and thicknesses (called "rolled oats", the largest size being "jumbo"). The larger the pieces of oat used, the more textured the resulting porridge. It is said that, because of their size and shape, the body breaks steel-cut oats down more slowly than rolled oats, reducing spikes in blood sugar and making the eater feel full longer. The US Consumer Reports website found that the more cooking required, the stronger the oat flavor and the less mushy the texture.
Oats are a good source of dietary fibre; health benefits are claimed for oat bran in particular, which is part of the grain.
The oats are cooked in milk, water or a mixture of the two. Scottish traditionalists allow only oats, water and salt. There are techniques suggested by cooks, such as presoaking, but a comparative test found little difference in the end result. Various flavourings can be used and may vary widely by taste and locality. Demerara sugar, golden syrup, Greek yoghurt and honey are common. Cold milk or single cream may be used.
Historically, porridge was a staple food in much of the world, including Europe, Africa and Asia, and it remains a staple food in many parts of the world, it becoming commonplace in agricultural societies that practice grain cultivation starting from the Neolithic period and onward. The dish has traditionally been closely associated with Scotland, possibly because oats can be successfully cultivated on marginal upland soils. In 1775, Dr. Samuel Johnson wrote that oats were "a grain which in England is generally given to horses, but in Scotland supports the people". Oats were introduced to Scotland in about 600 AD; traces of barley porridge have been found in pots excavated in the Outer Hebrides which have been dated to 2,500 years ago.
Historically, porridge was a staple food in much of Northern Europe and Russia. It was often made from barley, though other grains and yellow peas could be used, depending on local conditions. It was primarily a savoury dish, with meats, root crops, vegetables and herbs added for flavor. Porridge could be cooked in a large metal kettle over hot coals or heated in a cheaper earthenware container by adding hot stones until boiling hot. Until leavened bread and baking ovens became commonplace in Europe, porridge was a typical means of preparing cereal crops for the table.
Porridge was also commonly provided for breakfast for inmates in the British prison system during the 19th century and early 20th century, and so "doing porridge" became a slang term for a sentence in prison.