If making porridge for dinner sounds horribly boring and outdated, you're in for a surprise. As of late, porridge has been working hard to shed its reputation as an easily digestible option for the sick, or as the bowl that is either too hot or too cold in fairy tale stories. Believe it or not, porridge is becoming cool. Part of this may be due in part to the peasant stand-by's revival in innovative restaurants like England's The Fat Duck, where they serve their porridge with snails, Iberian ham, and shaved fennel.