Which porridge do you prefer: Oats, farina, or corn?
If none of those, this poll isn’t for you. Oats can be rolled, steel-cut, or whatever. Preparation can be oatmeal or gruel, as you prefer.
Oatmeal, both sweet and savory. Don’t know as I’ve ever had grits. Haven’t had COW since I was a kid, and wasn’t fond of it then.
I like them all. Cream of Wheat was a fave as a kid. I like heartier oatmeals now as well, like the steel cut variety.
I had grits once. Once.
I normally eat quick-oat gruel. (Easier to drink gruel while driving, than to eat a bowl of porridge.) Steel-cut oats cooked with dried cranberries are healthier, tastier, and second-most often eaten here. But I really prefer the taste and texture of farina (Cream of Wheat, only I’m too cheap to buy the brand-name). This morning I had some with a little milk and strawberry jam.
Grits. I like to melt a slice of American cheese in it (horrifying, I know).
I like them all. They’re very different. Steel cut oats with a dab of jam or nutella. It’s a good breakfast on its own. Cream of wheat has this creaminess which is more indulgent than oatmeal and it’s not very nutritious. It’s more comforting than virtuous. I also use it for dumplings as in chicken & dumplings, then I add dill and stiffen with beaten eggs. Grits are a side, not an entire meal and are savory: add lots of butter and pepper and break your sunny-side-up egg yolk in, or add cheese and garlic.
Yum. All good. I can’t choose.
Steel-cut outs as a main dish, but grits on the side almost always. Surprisingly, some of the best I’ve ever had were from Room Service at Wynn Las Vegas. Somebody in their kitchen is from the South.
Proper grits are creamy, golden and hit with as much black pepper, butter, cheese and bacon as the law will allow.
I went with corn, although I love oatmeal and farina too. It also depends on what kind of grits are in front of you: the instant or quick-cooking grits will do okay in a pinch (and I agree that they’re best with a runny egg), but real grits are mighty, mighty tasty.
A couple of years ago, I had grits at the Hermitage Hotel in Nashville. I’m probably still working off the calories, but those grits were to Quaker instant grits as Stilton is to Velveeta – nothing wrong with instant grits or Velveeta, but they’re different food types when compared to the real thing.
There’s just something awfully comforting about a bowl of porridge (or, as I call it, “a kind of mush”).
You and the Mittster! 
I voted oats, but grits are a close second and, really, farina isn’t far behind, either.
Yes. It tastes like freedom.
I like them all, but I eat oatmeal as a porridge dish, and make farina dumplings for soup. It’s been a long time since I had Co Co Wheats, but those were good.
Steel cut oats or even better, oat groats.
Grits. I’m from Alabama. Cheese grits rock!
My preference is Red River, which is cracked wheat, cracked rye, cracked flax, and whole flax. Basically it is birdseed, so the texture is terrific.
Of the three options, I like them all, but prefer oats.
I like all equally.
I picked Cream O’ Wheat cause’ that’s what I liked as a kid.
I really like all three equally, but went with grits because that’s what I have most often.
That’s what we eat down here, y’all.
If farina is cream of wheat, is this the American word for semolina?
Because if it is then semolina is the winner, no doubt.
From Wiki: ‘When flour comes from softer types of wheats it is white in color. In this case, the correct name is flour, not semolina, which comes only from durum wheat. In the United States, coarser meal coming from softer types of wheats is known also as farina or by the trade name Cream of Wheat.’
Not to be confused with Allen Hoskins of The Little Rascals. 
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After reading the praises of steel cut oats here on the boards, I tried them but went back to rolled oats. If I want buckwheat kasha I’ll eat buckwheat kasha. I’m back to rolled oats mixed with rolled pearl barley. Steel cut oats never yielded that gluteneous texture I like.
Cream of Wheat is always made with milk, not water, and whisked not stirred.
(Yellow) grits are mixed with cornmeal for softening, and whole kernel corn. It can be eaten in a bowl, or chilled in a bread pan for slicing and frying later.
Molasses for oats, honey for corn, brown sugar for CoW’s, by some reasoning.
THE most decadent gourmetized breakfast cereal in my repertoire is rice pudding mixed with minced meat pie filling.
The least decadent was Ralston: boiled chaff in a bowl.