To some, porridge may conjure up scrappy, Charles Dickens era connotations. However, many of today’s most beloved comfort foods—from grits, to risotto, to rice pudding—are deliciously unfussy takes on the humble grain bowl. For those partial to creamy bowls of porridge, oatmeal is often the grain of choice. While we cherish the classics, we can’t help but get excited by the expanding variety of ancient grains that open up a new world of porridge possibilities. 

Teff

One of the most buzzed about ancient grains these days is teff – a poppy seed sized grain native to the horn of Africa. While chefs and manufacturers alike scramble to master this African heritage darling, the most apt and understated preparation for teff requires just a simple pot on the stove. Unlike rice or quinoa, which plump into individual kernels, the tiny teff grains cling together, making it well suited for warm polenta and porridge inspired dishes. Our Maple Walnut Teff Porridge is a great introduction to this rich, cocoa-scented grain, but we’ve also run across dreamy recipes for Pumpkin Spice Teff Porridge, Teff and Butternut Squash Risotto, and Proscuitto-Wrapped Roasted Bass with Teff Polenta. 

Amaranth

Like teff, amaranth kernels hug each other, creating a thick and creamy grain bowl. Native to South America, this peppery grain never loses its crunch completely, but rather softens on the inside while maintaining enough outer integrity so that the grains seem to pop between your teeth. Sweet or savory, this tiny grain can be dressed up or down to meet your preferences. Get to know amaranth with our  Blueberry Amaranth Porridge, or our Amaranth Polenta with Wild Mushrooms.

Classics Revisited

You don’t have to pick up exotic ingredients to get a taste of this classic comfort dish. Oatmeal is a satisfying alternative to cold cereal or toast, and is especially delicious dressed up with seasonal fruits and toppings, such as pumpkin puree and pumpkin spice, stewed cinnamon apples, or banana slices and peanut butter. Swapping steel cut oats for rolled oats adds an additional dimension of richness, with delightful, toothsome chew. 

Another porridge favorite is whole grain cornmeal. From the American South to Western Europe, this pantry staple has long been the food of the people. At home in a hearty helping of grits, or a steaming bowl of polenta, we particularly love the versatility of this unassuming grain. Maria Speck’s Orange Polentina with Honey Mascarpone Topping and Parmesan Polenta with Rosemary Oil Topping are two of our favorite preparations for whole grain cornmeal, while our Steel Cut Oat Risotto with Mushrooms is an exciting savory twist on the classic bowl of oats.

With enough stirring and simmering, other whole grains can melt into a creamy, spoonable concoction as well. Our Sprouted Brown Rice Pudding makes for a decadent dessert, while Italian risotto and Asian congee are savory examples of traditional rice porridge. For a Nordic twist, we’re smitten with Dara Goldstein’s Oven Rye Porridge, which is baked slowly overnight.

As we brace ourselves for another season of cold temperatures and countless commitments, we’ll be sure to have a variety of bowl-worthy whole grains at the ready, so that we can settle in and slow down with our favorite seasonal dish. Do you have a passion for porridge? Share links to your favorite recipes in the comments below! (Kelly)