| Type | Cereal |
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Grit (going back to Old English grytt or grytta or gryttes [1] ) is an almost extinct word for bran, chaff, or mill-dust. It is also used for oats that have been husked but not ground, or that have been only coarsely ground—coarse oatmeal.
The word continues to exist in modern dishes like grits, an American corn (maize)-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. Gruels of grit, oatmeal grit preferably, were standard European nutrition of the lower classes in the Middle Ages and Early Modern Period.
Grits are a type of porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp removed. Grits are often served with flavorings as a breakfast dish. Grits can be savory or sweet, with savory seasonings being more common. Grits are similar to other thick maize-based porridges from around the world, such as polenta and mieliepap. The dish originated in the Southern United States but is now available nationwide. Grits are often part of a dinner entrée shrimp and grits, served primarily in the South.
Hominy is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization. "Lye hominy" is a type of hominy made with lye.
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe.
Tapioca is a starch extracted from the storage roots of the cassava plant, a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.
Breakfast cereal is a breakfast food made from processed cereal grains. It is traditionally eaten as part of breakfast, or a snack food, primarily in Western societies.
Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground) or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but can be made thinner or smaller, and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples or berries, and sometimes combining beans or potatoes with the cornmeal. Modern versions of cornbread are usually leavened by baking powder.
Semolina is coarsely milled durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains as well.
Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drank rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants. Gruel may be made from millet, hemp, barley, or, in hard times, from chestnut flour or even the less bitter acorns of some oaks. Gruel has historically been associated with feeding the sick and recently weaned children.
Grit, Grits, or Gritty may refer to:
In brewing, adjuncts are unmalted grains or grain products used in brewing beer which supplement the main mash ingredient. This is often done with the intention of cutting costs, but sometimes also to create an additional feature, such as better foam retention, flavours or nutritional value or additives. Both solid and liquid adjuncts are commonly used.
Nixtamalization is a process for the preparation of corn, or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater, washed, and then hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum.
Sharpening stones, or whetstones, are used to sharpen the edges of steel tools such as knives through grinding and honing.
Semolina pudding or semolina porridge is a porridge-type pudding made from semolina, which is cooked with milk, or a mixture of milk and water, or just water. It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup. A similar consistency to rice pudding can also be made by using more semolina and by baking, rather than boiling.
Corn wet-milling is a process of breaking corn kernels into their component parts: corn oil, protein, corn starch, and fiber. It uses water and a series of steps to separate the parts to be used for various products.
Dry milling of grain is mainly utilized to manufacture feedstock into consumer and industrial based products. This process is widely associated with the development of new bio-based associated by-products. The milling process separates the grain into four distinct physical components: the germ, flour, fine grits, and coarse grits. The separated materials are then reduced into food products utilized for human and animal consumption.
Oatmeal creme pies were the first Little Debbie snack cake commercially produced by McKee Foods. The snack consists of two soft oatmeal cookies stuffed with fluffy creme filling.
