Okra & Grits Found

If you grind the grits fine enough you get masa harina for tortillas. The big hominy is called Posole and you might be able to find it canned. Here's the recipe. I've never eaten grits this way but it sounds interesting:

QUICK MEXICAN POSOLE WITH ROASTED PEPPERS 1 pound Spanish chorizo or Italian hot sausage, sliced 2 onions, chopped coarsely 2 cloves garlic, minced 1 to 2 tablespoons fresh oregano or 1 teaspoon dried 12 black peppercorns, crushed 1 to 2 tablespoons vegetable oil (optional) 4 dried chilies such as ancho, New Mexican, Anaheim 2 cups boiling chicken broth (or more as needed) 2 sweet red or yellow bell peppers, roasted, seeded and chopped 2 cups cooked dried hominy (posole)* or 2 cups canned hominy(with liquid) salt to taste In a heavy kettle or skillet, saute the sausage until browned on both sides. Remove to a platter, then saute the onions and garlic with the oregano and black pepper in the same pan, adding oil if needed. Remove to the platter. In the same skillet, toast the chilies on both sides over low heat, 2 to 3 minutes, but don't burn. Discard stems and seeds. Tear the flesh in pieces and put in a blender. Add to the blender 1 cup of the chicken broth and puree. Add the chili puree to the skillet, along with the sweet peppers, the hominy and the reserved sausage and onions. Add the remaining cup of broth (or more if you want a more liquid soup/stew), taste for seasoning, and add salt as necessary. Simmer the mixture together for at least 30 minutes in order to blend flavors. Serves 6 to 8 *Posole needs to be soaked and then cooked, covered in water, usually for at least 2 or 3 hours. What you lose in time is gained in flavor---big time.