Spooning the porridge into my nephew’s mouth; while doing a short stint of baby-sitting at the family home, was indeed a remarkable experience. The mush meal of ragi with jaggery had lead to early memories of feeding my toddler and creative ways that were tried to mash the cereals, convert them into an exciting enticing gooey mush and trying to prevent the “spit battle” with these young people. While most of the gooey mesh landed in the little mouth (more than on the bib); surprisingly the porridge pot was emptied by the adults ranging from twelve years to fifty. Though it was not just gooey creamy mush but laced with a couple of raisin, honey, dried cranberries and dates as a post luncheon quick dessert.
And for anyone who thinks that these mush meals are just for these infants, think twice before refusing the wholesome meal of grits (ground corn meal), semolina and milk porridge or the good old oats or wheat porridge laced with plenty of fresh berries, treacle on top and caramelized sugar to go, all complete with an omelette and bread to satisfy the morning hunger pangs, especially when meals have to quick, simple, wholesome and varied.
From the very early days of primitive cooking, the making of these mush meals was what sustained them especially during the lean periods when meat was scare or inedible. Besides requiring very basic preparatory time, these meals could be prepared anywhere and everywhere as long as one had a supply of grains, water, a pan and the fire. Add-ons of sugar, wild berries, honey, vegetables and meat were something that had evolved over the years.
As for the good old porridge, there are plenty of varieties to be tried. From the South American Avena (drink prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar), Malaysian and Indonesian preparation of Bubur ayam (rice congee with shredded chicken meat), Italian Polenta (cornmeal boiled into a porridge, eaten directly or baked, fried, grilled) and the Swedish or Finnish “Vispipuuro” ( sweet, wheat semolina (manna) dessert porridge made with berries) are just a few of the numerous varieties and styles of these mush meals or porridge.
If one still feels that these mush meals as breakfast are off the menu; modify them a bit and serve them as sweet puddings. Besides being quick and basic, these desserts have an easy way of keeping everyone, (small or big), happy and second helpings are often a battle, especially the more sweeter they get. For a change of breakfast scene, getting a start with porridge may bring back memories of the early childhood years, quick meals and less dish up effort and time.
Sugar And Spice... Among Other Things 
