The simple things that connect us all...

Maize porridge

Grits - ground hominy grits or ground posole - traditional in the southern United States
Atole - Mexico - corn flour, and water or milk
Gofio - Canary Island - toasted rough grain flour sometimes made into porridge
Frumenty - boiled wheat porridge eaten in Roman times with fruit or meat added
Polenta - Italy
Dhalia - India
Mamaliga - Romania
Atole de chocolate or champurrado - Mexico - sugar, milk, chocolate, corn dough or corn flour. 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
Uji - East Africa-Kenya, swift thick porridge made most commonly from maize flour mixed with sorghum and many other different grinded grains flour, with milk/butter and sugar/(salt). Ugali, a much solid meal, made from maize flour although some mix with other grain flour, are staple foods over a wide part of the African continent
Mieliepap - South Africa
Sadza - Zimbabwe
Nshima - Zambia
Tuwo or Ogi - Nigeria - may also be made from sorghum
Uppama - 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

This is from Wikipedia...please add your country's version of maize porridge in your comments if you don't see it listed here. I'd love to know.

My neighbor and I discovered that we were both raised on this delicious maize porridge I call 'mieliepap' and she calls 'uji'. She was raised in Kenya and I was raised in South Africa.