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Bowl of grits. For some people, grits are a pantry staple. Made from ground corn, they’re a super versatile food. For example, mixed with sugar and fruit, grits can be a delicious alternative to ...
Grits are rich in fiber and carbohydrates, and are a good source of iron and other vitamins. Stone-ground grits tend to have more nutritious qualities than instant or quick-cook grits because they ...
Oatmeal is made from oats — a whole grain that is a great source of fiber, carbohydrates and protein, plus vitamins and minerals including B vitamins, magnesium and iron.
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 .
Modern grits are commonly made of alkali-treated corn known as hominy. Groat (grain) – the hulled kernels of various cereal grains such as oat, wheat, and rye. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain as well as the endosperm (which is the usual product of milling).
Farina with milk and sugar is sometimes used for making creams for layered cakes. Farina can be used as a substitute for bread crumbs in sweet and meat pies (to absorb excess water). It can also be used to prevent dough from sticking to baking surfaces via the baking process, leaving residual farina on the bottom of the final product.
Tres leches, which is Spanish for “three milks,” gets its name from the three types of milk that are used to soak the classic cake: whole milk, evaporated milk and sweetened condensed milk.
Ferdinand Schumacher, a German immigrant, began the cereals revolution in 1854 with a hand oats grinder in the back room of a small store in Akron, Ohio. His German Mills American Oatmeal Company was the nation's first commercial oatmeal manufacturer. He marketed the product locally as a substitute for breakfast pork.