Name: Milk Porridge
Ingredients: ½ cup half-grits; 2 cups milk

Milk Porridge

Ingredients

½ cup half-grits
2 cups milk

Directions

Boil the half-grits in water until they are soft and have formed a fine gruel.
Strain the mixture to remove any solids.
Add either cold milk or warm the milk, then mix it in, according to preference.

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

Half-grits: Swell and break down in boiling water to form the thickened gruel that gives the porridge its body.
Milk: Adds richness, creaminess and mild sweetness to the thinned gruel.

“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.