Gruel, glop, cooked mush. The English language has been less than kind in describing porridge. Which seems a tad ungrateful, really, considering that grains cooked in water or milk fed our earliest civilizations.
But now, this stalwart dish is staging a culinary comeback.
Think steaming, cumin-scented millet topped with coarsely grated Gruyere cheese. Buckwheat cooked in coconut milk, with buttered dates and cinnamon. Teff polenta garlanded with diced dandelion greens and freshly grated parmesan.