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Grits are a type of porridge made from coarsely ground dried maize or hominy, [1] the latter being maize that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are cooked in warm salted water or milk.
Grits have a coarser texture, whereas cornmeal is finely ground into a flour-like substance. You can buy cornmeal in coarse, medium, fine grinds, but even the coarsest isn't often as coarse as grits.
The word continues to exist in modern dishes like grits, an American corn -based food common in the Southern United States, consisting of coarsely ground corn; and the German red grits, Rote Grütze, a traditional pudding made of summer berries and starch and sugar. Grit here was the cheap supplier of starch.
The Quaker Oats Company, known as Quaker, is an American food conglomerate based in Chicago, Illinois. As Quaker Mill Company, the company was founded in 1877 in Ravenna, Ohio. In 1881, Henry Crowell bought the company and launched a national advertising campaign for Quaker Oats. In 1911, the company acquired the Great Western Cereal Company.
Buckeyes started as a kitchen mistake in the 1960s. Now the treat and its flavors are synonymous with our state.
Alabama: Cheese Grits. Alabamans searched for this feel-good dish typically made with hominy or stone-ground cornmeal, cheese, spices, and more.
Meat rationing during World War II boosted annual sales to $90 million (equivalent to $1.5 billion today), and by 1956 sales topped $277 million ($3.1 billion today). By 1964 the firm sold over 200 products, grossed over $500 million ($4.9 billion today), and claimed that eight million people ate Quaker Oats each day.
Cerealine, also known as malt flakes, is an American cereal product originating in the 19th century. Similar to but predating corn flakes, which appeared in 1898 and are first rolled and then toasted, cerealine is corn grits in the form of uncooked flakes. It was originally used by the brewing industry.