Steps
1. Add salt to water and boil.
2. Wash maize grits free from flour and chaff.
3. Add to boiling, salted water and cook gently over low but steady heat for 20-30 mn..
4. Reduce heat, add a little water if necessary and cook until soft but not sticky.
5. When dry, place a dish, garnish with tomatoes or peas, and serve hot with fish or meat stew.

Comments
Grits of maize left after pounding annd sifting the grain to obtain corn flour are called "Kendley", or "corn rice". If well cooked and served, they make an unusual, delicious meal.

Source
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome