Porridge

Mayi moulen is a Haitian staple consisting of yellow cornmeal that is cooked in water and combined with garlic, butter, and salt until the concoction has a desired thickness and creaminess. It is quick and easy to prepare, which is the reason why it is consumed at any time of the day in Haiti. Mayi moulen is most often paired with mori salt fish or a black bean pur&eacute;e known as sos pwa. It is recommended to serve it hot with the addition of avocado slices on the side.

Mayi moulen

Slovenia

Lo&scaron;ka medla is a traditional dish originating from the town of &Scaron;kofja Loka. This porridge is usually made with a combination of millet groats, wheat or buckwheat flour, pork fat, smoked pork ribs, water, bacon, and salt. In order to prepare it, the ribs are shortly boiled and taken out of the pot. The washed millet is then cooked in the broth, and when it's nearly done, a combination of flour and pork fat is stirred into the pot and cooked with the millet until it softens. The only seasoning for medla is salt, and before serving, the dish is usually accompanied by pieces of meat and crispy bacon. This is one of the oldest peasant dishes in the Gorenjska region. If desired, various vegetables such as potatoes, cabbage, and turnips can be added to the porridge.

Medla

Mulgipuder is a rustic Estonian porridge consisting of mashed barley and potatoes. It often incorporates bacon and saut&eacute;ed onions and is usually served as the main course, accompanied by sour cream and rye bread, or as a side dish complementing various roasted meat dishes. Traditionally associated with Southern Estonia, this comfort food staple is nowadays enjoyed throughout the country as a typical home-cooked meal and a common restaurant dish.

Mulgipuder

Muneo-juk is a traditional octopus porridge originating from South Korea. It's usually made with a combination of octopus, rice, garlic, scallions, carrots, sesame oil, fish sauce, and optional ingredients such as eggs and salt. The rice is mixed with sesame oil and garlic, and the mixture is then stir-fried until the garlic is fragrant. The octopus is cooked, sliced, mixed with scallions, sesame oil, and carrots, and the mixture is added to the pan. Everything is covered with water and cooked until the rice is tender. The dish is seasoned with fish sauce and ladled into bowls. If desired, an egg can be cracked on top of each serving. Muneo-juk is often served with kimchi on the side.

Muneo-juk

Indonesia

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Nasi tepeng is a traditional Balinese dish that is particularly popular in the Gianyar region of Bali, a type of porridge made from rice that is cooked with a variety of vegetables and a rich blend of Balinese spices and herbs. The result is a comforting and flavorful dish that is enjoyed for breakfast or as a warm, nourishing meal at any time of the day, often served with a side of sambal (a spicy chili paste) for those who prefer an extra kick. The base of nasi tepeng is made from white rice that is cooked until it reaches a soft, porridge-like consistency. To this, a mixture of local vegetables such as eggplant, spinach, jackfruit, and sometimes cassava leaves are added. What truly sets nasi tepeng apart, however, is the use of a specific Balinese spice paste known as base gede or bumbu Bali. This paste is a complex blend of ingredients including garlic, shallots, ginger, turmeric, galangal, chili peppers, lemongrass, and more, giving the dish its distinctive flavor profile.
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Nasi tepeng

Oshifima is a Namibian staple food prepared daily in order to provide the people with sufficient energy for the day. The porridge is typically made with a combination of mahangu flour and cornmeal boiled in water until the concoction develops a thick texture. Namibians often hollow out the center in a ball of porridge, then place the main course inside the indentation, although it can also be served with different sauces. In Botswana, the same dish is known as putu, while in Lesotho it is known as papa.

Oshifima

Papa is a Basotho staple food, a stiff porridge made from maize or corn. Maize meal is cooked with water in a large pot, usually over a wood fire. It looks mushy and soft during the cooking process, but once it's cooled down, it becomes stiff and solid. Due to the fact that papa has almost no nutritional value, if the conditions allow it, the dish is served with greens, beans, or (less likely) with meat. Once served (every day in Lesotho!), papa is traditionally eaten with the fingers.

Papa

Pease pudding is an English dish consisting of boiled peas with onion and carrots, which are seasoned with salt and other spices, and then cooked together with bacon or ham for extra flavor. The final result is a thick porridge with mild, yet rich flavors. Originally, pease pudding was cooked in large cauldrons which were hanging over an open fire. Today, it is even available in cans throughout the United Kingdom.

Pease pudding

Phutu is a traditional porridge made by steaming maize meal until it develops a crumbly, grainy texture. It is one of the staple foods in the country, and it's regularly consumed by most cultural groups. When served, phutu is typically accompanied by vegetables, sour milk, beans, or meat.

Phutu

Pir&atilde;o is the quintessential Brazilian side dish which resembles a watered-down porridge or polenta. It appears in numerous varieties throughout the country, but it is mainly prepared by stirring manioc flour in various flavorful meat or seafood broths. This simple, yet hearty dish has been a staple of Brazilian cuisine for centuries, and even though its exact origins are unknown, it probably originated among the indigenous Brazilian cultures. It is mainly served as an accompaniment to rice and numerous meat and seafood dishes.

Pirão

United States

Poi is a traditional Hawaiian food, a nutritious, starchy dish made from the taro plant, prepared by smashing the cooked corm (underground plant stem) and adding water to it until it becomes a thick, sticky paste that is purple in color. It stimulates weight loss, lowers cholesterol, is a great source of vitamin B and calcium, and it has low fat and protein content. The taro plant was brought to Hawaii by the Polynesians in the year 450, and it is one of the oldest crops on Hawaii. Since taro is associated with the god Kane, creator of water, sun, and life - poi became a sacred part of Hawaiian life. When poi was served at the table, the consumers were forbidden from arguing, as a symbol of respect to its sacredness. Some like it thinner, some thicker, and it can be eaten immediately, when it is fresh and sweet, or when it has been left to sit a bit longer to ferment and lose some of the sweetness. It may be eaten for breakfast, on bread or buns, but it is traditionally paired with fish.

Italy

Polenta is an ancient dish of Northern Italian origin, most commonly made from coarse corn flour cooked in water. Although polenta today is characterized by its intense yellow color, before the arrival of corn in Europe in the 16th century, it was made with spelt, rye, and buckwheat, which gave it a much darker color. In Roman times, polenta was called pulmentum, and it was a staple of both peasants and Roman soldiers, who were given portions of grain as field rations. In Italy today, polenta is still made using a copper pot called a paiolo and a long wooden spoon known as a tarello. The boiled polenta is poured onto a flat surface or into a pan and left to cool and harden, and the cooled polenta cake is then traditionally cut into slices with a wooden knife or a cotton thread. Polenta is also characterized by its versatility; it can replace bread or pasta, it can serve as a side to fish or meat, or it can even be grilled and served with tomatoes and mushrooms. Despite its humble beginnings, in recent years, polenta has made a steady move towards gourmet audiences and high-end restaurants.

Polenta

Polenta con cavoli is a traditional polenta dish originating from Piemonte. It's made with a combination of cornmeal, butter, pork rinds, white beans, cabbage, and potatoes. The beans are boiled in water with strips of pork rinds until tender, the potatoes and cabbage are cooked in another pot, while the polenta is cooked in salted water in the third pot. Before serving, the cooked polenta is mixed with the white bean mixture, and the butter is stirred in until it melts. The dish is served with cabbage and potatoes on the side.

Polenta con cavoli

Polenta concia (or cunsa in local dialect) is a rich, creamy version of polenta that is traditionally prepared in a copper pot. The list of ingredients explains why it is also known as polenta grassa, meaning fat polenta: the dish consists of cooked polenta and Fontina Valdostana cheese (or similar Alpine cheeses) that are topped with sizzling melted butter. Just like many other mountain dishes, polenta concia definitely isn&rsquo;t low on calories, but it is a perfect comfort food for cold winter days, especially when paired with a glass of full-bodied local red wine such as Enfer d'Arvier.

Polenta concia

Polenta con il merluzzo is a traditional dish made with coarse polenta flour as the main ingredient. Although there are several variations, other ingredients typically include anchovies, diced cod fillets, potatoes, olive oil, walnuts, garlic, onions, tomatoes, parsley, rosemary, and seasonings. The onions are cooked in olive oil until lightly browned. The anchovies, garlic, walnuts, tomatoes, rosemary, and parsley are then added to the pan and cooked for a while until the cod and potatoes are also added to the pan. The dish is cooked until the potatoes are nearly falling apart and the sauce thickens. Finally, the combination is spooned over cooked polenta, with pieces of cod in the middle.

Polenta con il merluzzo

Polenta cr&ouml;pa o crupa is a traditional porridge originating from the Valtellina area of Lombardy, where it was once prepared by shepherds in the mountain pastures. Nowadays, this version of polenta in fiur is made with a combination of local dark buckwheat flour, cornmeal, potatoes, cream, cheese, and salt. The potatoes are boiled, pur&eacute;ed, then added to boiling cream in a pot, along with cornmeal and dark buckwheat flour. The mixture is continuously stirred until it becomes thick. For the final touch, cubes of semi-fat cheese are added to the polenta until they melt, and the dish is then ready to be served, typically on a basla, a traditional wooden serving dish.

Polenta cröpa o crupa

Polenta di grano e verdura is a traditional dish originating from Sicily. This variation on polenta is not prepared with cornmeal, but with semolina flour. Other ingredients include broccoli florets, pancetta, extra-virgin olive oil, red pepper flakes, garlic, and salt. The broccoli florets are cooked in water, and the cooking water is reserved for later. The florets are saut&eacute;ed with pancetta and garlic, then crushed with a fork in the process so that all the ingredients are mixed together. The 'polenta' is made with semolina flour and the reserved broccoli cooking water. Once done, the broccoli mixture is added to the polenta, and the dish is seasoned with olive oil, salt, and red chili pepper flakes before serving. This is a typical winter dish in Sicily, and it can also be found in a variation that uses mountain fennel instead of the broccoli florets.

Polenta di grano e verdura

Polenta e bogoni is a traditional dish of the Veronese cuisine that is especially popular in the area of Garda. In order to prepare the dish, snails are first cleaned, parboiled, washed with salt and vinegar, then boiled one more time with vinegar, garlic, bay leaves, celery, and onions. The snails are then baked or cooked with lemon zest, chopped onions, parsley, and garlic. If desired, white wine and butter can also be added to the pan. It takes about four hours for the snails to cook, and once properly prepared, they are served on a bed of tender and creamy polenta.

Polenta e bogoni

Polenta e schiz is a traditional dish from the Veneto region of Italy, that combines creamy polenta with "schiz", a local fresh cheese. Schiz is cut into thick slices and then pan-fried in a bit of butter or olive oil until it&rsquo;s golden on the outside and warm and gooey on the inside. Polenta is typically cooked and served alongside the fried cheese. Sometimes, a drizzle of melted butter or a sprinkle of salt is added to enhance the flavor, and the dish may also be topped with a splash of milk or cream to make it even richer.

Polenta e schiz

Polenta incatenata is a traditional dish originating from Fivizzano and the Lunigiana in Tuscany. The dish is usually made with a combination of beans, cavolo nero (Tuscan kale), olive oil, cornmeal, salt, and grated Parmigiano-Reggiano. The beans and cavolo nero are cooked in water with a drizzle of olive oil. The polenta is cooked for about an hour until thick and soft. Once cooked, the polenta is served with the sauce in deep bowls, and each serving is topped with grated cheese. If desired, each serving can be finished with a drizzle of extra-virgin olive oil.