This popular staple food is made from plain corn that has been ground until it has the consistency of coarse sand. It is used as a side dish, a breakfast cereal, in soups or as an ingredient in baked goods. This product is not quick-cook but regular grits. Grits were first produced by native Americans centuries ago. Today, corn is dried to a 14% moisture content. Then each kernel is cleaned with air, milled and ground to a certain texture and seived through two wire mesh screens. This produces three products (corn meal, corn grits and bran that pops off).
Note: There is a fine bran still in the grits which will not soften with cooking but may be removed by rinsing.