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Wheaten Grits

A simple porridge made from wheat grits cooked in water, served with milk and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Wheaten Grits

Ingredients

Directions

  1. Combine 2 cups of grits with enough water to cover them and a little salt in a kettle.

  2. Set the kettle on the fire and stir occasionally to prevent scorching.

  3. Cook for about 1 hour until done.

  4. Serve in a vegetable dish with milk and sugar on the side.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grits
Form the main body of the dish, thickening into a soft porridge as they cook in water.

The step that matters

Stirring during cooking. Grits settle and stick to the bottom of the kettle as they cook, so occasional stirring prevents scorching and keeps the texture even.

“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.

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