| CORNMEAL | Ground cereal boiled in salted water to make the Italian porridge polenta (8) |
| BRINED | Marinated in salted water, as a turkey before roasting |
| HOMINY | Ground maize mixed with milk or water to make the US porridge dish grits |
| RUM | Spirit traditionally diluted with water to make the Naval drink grog (3) |
| STOLI | Vodka that comes in Salted Karamel and Strasberi flavors |
| PIGMENTS | Coloured powders mixed with water to make paints or thrown in the Hindu festival of Holi (8) |
| ANTELOPE | Prepared polenta, in the end, for fleet-footed ruminant (8) |
| PORRIDGE | Oatmeal boiled in water or milk (8) |
| SEMOLINA | Milled durum wheat product used to make polenta |
| ONAPLATE | A polenta stew requiring next to no effort (2,1,5) |
| ICING | ___ sugar; powdered ingredient used to make buttercream, or dusted over Victoria sandwiches or mixed with water to make a drizzle for Danish pastries (5) |
| CONCRETEMIXER | Device used for mixing cement, sand, gravel and water to make concrete (8,5) |
| AGGREGATE | The sand and stone mixed with cement and water to make concrete (9) |
| BUBBLEBATH | Liquid added to hot water to make it foam (6,4) |
| TEABAGS | They are steeped in hot water to make beverages (7) |
| ALMOND | Bitter or sweet kernel of a tree related to the peach, ground to make marzipan, frangipane, macaroons/ macarons or lemon polenta cake (6) |
| UGALI | Popular maize porridge of East and Central Africa similar to the Italian polenta and American grits (5) |
| DILUTED | Added water to make weaker: - the cordial |
| BRIE | Remove nitrogen from salt water to make French cheese (4) |
| RILL | Fresh water to make you right when indisposed (4) |
