Editing Porridge (section)

===Maize===
* [[Maize]] porridge:
**[[Atole]], a Mexican dish of [[Cornmeal|corn flour]] in water or milk.
** [[Champurrado]] (a chocolate-based atole), a Mexican blend of [[sugar]], [[milk]], [[chocolate]] and corn [[dough]] or corn flour. The Philippine dish [[tsampurado]] is similar, with rice instead of maize.
** ''Cir'', ''păsat'' or (when firmer) ''[[mămăligă]]'' are all [[Romanians|Romanian]] maize porridges.
** ''Colada'', a hot dish prepared with [[corn starch]], milk, sugar and [[cinnamon]] in Colombia and Ecuador.
** [[Cornmeal]] [[mush (cornmeal)|mush]], a traditional dish in southern and mid-Atlantic US states.
** Cornmeal porridge (parrige), a traditional dish served for breakfast throughout the [[Caribbean]] and among [[Rastafari|Rastafarians]]. A blend of fine [[semolina]] with milk or water and often with all spice and sugar.
** [[Farina (food)|Farina]] or ''papilla'', a traditional Dominican dish of porridge maize or grass peas.
** [[Gachas]], a Spanish porridge of maize or grass peas. Often garnished with roasted almonds and [[croutons]] of bread fried in olive oil.<ref>{{cite web|url=http://es.wikibooks.org/wiki/Gachas_manchegas|title=Artes culinarias/Recetas/Gachas manchegas|work=wikibooks.org}}</ref>
** [[Gofio]], a [[Canary Islands]] porridge of toasted coarse-ground maize. Made from roasted sweetcorn and other grains (e.g., wheat, barley or oats), used in many ways in parts of the world from which Canary Islanders have emigrated.
** [[Grits]], ground [[hominy]], is common in the southern United States, traditionally served with butter, salt and black pepper. Sometimes, it is also prepared with cheese.
** [[Kačamak]], a maize porridge from the [[Balkans]].
** [[Kānga pirau]], a fermented corn porridge dish that is made and consumed by the [[Māori people]] of New Zealand
** [[Mazamorra#Colombia|Mazamorra]], a maize porridge from [[Colombia]]'s [[Paisa (region)|Paisa region]] made with whole maize grains that can be sweet or salty.
** [[Polenta]], an Italian maize porridge which is cooked to a solidified state and sliced for serving.
** [[Rubaboo]] is made from dried maize and peas with animal fat and was a staple food of the [[Voyageurs]].
** [[Shuco]], a Salvadoran dish of black, blue or purple corn flour, ground [[pumpkin]] seeds, [[chili sauce]] and red cooked [[kidney bean]]s, which was traditionally drunk out of a hollowed-out gourd at early morning, especially coming from a hunting or drinking trip.
** ''Suppawn,'' also called, and better known as, [[hasty pudding]], was common in [[Thirteen Colonies|American colonial times]] and consisted of cornmeal boiled with milk into a thick porridge. Still eaten in modern times, it is no longer necessarily corn-based.
** ''Uji'', a thick East African porridge made most commonly from corn flour mixed with sorghum and many other different ground cereals, with milk or butter and sugar or salt. [[Ugali]], a more solid meal, is also made from maize flour, likewise often mixed with other cereals. These two, under various names, are [[staple food]]s over a wide part of the African continent, e.g., [[pap (food)|pap]] in South Africa, [[sadza]] or [[isitshwala]] in Zimbabwe, [[nshima]] in Zambia, tuwo or ogi in Nigeria, etc., though some of these may also be made from [[sorghum]].
** ''[[Žganci]]'', a maize porridge prepared in the Kajkavian counties of [[Croatia]] and in [[Slovenia]].
** ''[[Pap (food)|Mielie pap]]'' is a maize porridge staple in [[South African cuisine]].
** Api Morado ([[Bolivia]]), warm breakfast drink made of purple corn.