Name: Grits or Small-hominy Mush
Ingredients: 1 cup fine white hominy; 1 quart boiling water; 1 teaspoon salt

Grits or Small-hominy Mush

Ingredients

1 cup fine white hominy
1 quart boiling water
1 teaspoon salt

Directions

Wash the hominy in three changes of water.
Stir the washed hominy into the boiling water.
Add the salt and boil for 30 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fine white hominy: Provides the corn base that softens and thickens into the grits texture.
Boiling water: Hydrates the hominy so it swells and cooks into a soft, creamy porridge.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.