I love porridge . . . Irish oats, steel cut, rolled, even the instant (bar none; not even the sugary Quaker packets with the Dinosaur eggs!). Here's a new trick for those of you trying to combat oatmeal fatigue: use polenta! I love the red flint Community Grains corn polenta (wholesome and richly flavored), but any corn polenta will do. I always like sweet porridge, so I added muscavado sugar, butter, banana, golden raisins and a splash of milk, but the savory route (cheese! spinach! tomatoes! poached egg! more cheese!) is fabulous as well.