Many call corn meal mush, grits. But real southern grits are hominy grits.
They are the white, softer textured dish that is eaten for breakfast
porridge in the South (USA) with butter (and sometimes cheese.
Hominy grits are ground hominy.
Whole hominy is made from whole grain corn (maize) by soaking the kernels of
corn in a lye solution until the skin of the kernel is dissolved. This was a
way of preserving corn in the old days. Dry hominy did not attract insects,
mainly because there was no nutrition left.
It is prepared by boiling it in water until soft.
Mother used to occasionally buy canned whole hominy.
I prefer corn meal mush. It is prepared by cooking corn meal in boiling
water. It can be eaten then as porridge, or poured into a bread pan and
after it has cooled, slice and fry.
Virginians don't eat hominy grits much. In this mountains, excess corn is
made into "white lightning" i.e. "corn likker" . Many of us are descended
from the Scots!
Louise in Central Virginia
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