One of the early foods enjoyed by early colonists and settlers to America was corn meal mush. The newcomers learned to make and eat this from the native American Indians. Indians had been grinding corn for centuries making all kinds of dishes. Hot cereal was known for years in other parts of the world. It went under various names, as porridge, hasty pudding and lobiolly. Thus, during the decades of European settlement of America, mush made from cornmeal became the usual breakfast and supper dish. People served it with butter, milk, or meat drippings. Mush with drippings was the ancestor of today's grits with red eye gravy or sausage gravy. An old simple recipe for Mush: "Boil 1 cup of cornmeal and a little salt in 4 cups of water. Stir often until thickened (about half hour)." From: "Your Food Has Ancestors, Too" by Kay K. Moss, Tar Heel Junior Historian Association, NC Museum of History.