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apparently it's any grain cooked to mush, according to Wiki

Varieties:

oat porridge - can be made with steel-cut oats (traditional in Ireland and Scotland) or with rolled oats (traditional in England and the United States); known simply as porridge in the British Isles and as oatmeal or oatmeal mush in the United States; also a traditional Scandinavian and Icelandic breakfast. In Scotland Porridge Oats is traditionally prepared using a spurtle. Oat porridge has been found in the stomachs of 5,000 year old Neolithic bog bodies in central Europe and Scandinavia.[1]
groats - a porridge made from unprocessed oats.
zacierka - Polish traditional breakfast made with hot milk, sometimes with sugar and butter.
in Brazil, mingau de aveia (oatmeal boiled in milk) is a breakfast or side dish.

maize porridge
grits, ground hominy grits or ground posole - traditional in the southern United States
atole - Mexico-water, milk
polenta - Italy
mămăligă - Romania
atole de chocolate or champurrado - Mexico-sugar, milk, chocolate. In the Philippines, it is usually rice with sugar, milk, and chocolate and spelled as "champorado."
cornmeal mush - traditional dish in southern and mid-Atlantic US states
ugali - East Africa, and similar thick porridges made most commonly from maize flour are staple foods over a wide part of the African continent, e.g. pap (South Africa), sadza (Zimbabwe), nshima (Zambia), tuwo or ogi (Nigeria) - may also be made from sorghum

pease porridge (also peasemeal porridge) - made from dried peas, traditionally English and Scottish
rubaboo - made from dried maize and peas with animal fat, and a staple food of the voyageurs

barley porridge

wheat porridge
cream of wheat or farina
semolina
polentina (could also be made from corn) - Italy-raisins, milk, sugar
Wheatena - a brand name for a whole-wheat porridge
uppama or uppma - a fried semolina (suzi or shuji) porridge traditional in southern India; flavored with clarified butter (ghee), fried onions, toasted mustard seeds, curry leaves; often mixed with vegetables and other foods, such as potatoes, fried dried red chilis, fried cauliflower, and toasted peanuts or cashew nuts.

rice porridge
congee (also jook (Cantonese) or xī fàn (Mandarin)) - with chicken or duck's eggs and pork, coriander leaf, fried wonton noodles, with fried bread (yao ja gwai (Cant.) or yóu tiáo (Mand.))
bubur - Indonesia and Malay - there are many types of rice porridge in Indonesia, for example, bubur sumsum, made from rice flour boiled with coconut milk then served with palm sugar sauce and bubur Menado, a rice porridge mixed with various vegetables and eaten with fried salted fish and chili sauce (sambal).
Kayu - Japan-salt and green onions
juk (죽) - Korea-with seafood, pine nuts, mushrooms, etc.
kao dom - Thailand-cilantro, preserved duck eggs, fish sauce, sliced chili peppers, pickled mustard greens or salt cabbage preserves, red pepper flakes
cháo - Vietnam - ground beef (cháo bò) or chicken (cháo gà); contains water and fish sauce; often served with scallions and fried sticks of bread
arroz caldo or lugaw - Philippines-rice, water, saffron, ginger, meat optional
risgrøt - Norway -made with rice with added vanilla, cooked with milk and served with cinnamon, sugar and butter.
riisipuuro, risgrynsgröt, risengrød, risengrynsgrøt- Finland/Sweden/Denmark/Norway -a daily staple porridge becoming a Christmas food, when eaten with cinnamon and sugar
various other rice puddings, sweet rice porridges usually made with milk

buckwheat porridge
ground buckwheat grouts and butter in Russian ethnic areas and in the Caucasus region mixed with yoghurt

quinoa porridge
ground quinoa flakes mixed with cocoa or cinnamon. Quinoa has been classified a "supergrain" by the UN due to its high protein content.

millet porridge
oshifima or otjifima, a stiff pearl millet porridge is the staple food of northern Namibia.
often seasoned with cumin and honey in the Middle East
munchiro sayo is a part of Ainu cuisine (a native people of northern Japan)
sorghum porridge
Tolegi is a sorghum porridge eaten as a midday meal during the summer in New Guinea
tuwo or ogi (Nigeria) - may also be made from maize

rye porridge
ruispuuro - Finland - traditional Finnish breakfast of rye grains.

it's just OK. I bought the 33% less sugar one on a health kick day, meaning to incorporate it into my diet.

actually, the texture is making me a bit sick. BLECH. I'll finish this bowl only because I'm suddenly 20 lbs overweight and it will keep me full.