Grits are made from the milling of corn kernels. The grain kernel is split, which removes the hull and germ, leaving the broken endosperm. Heavy steel rollers break up the endosperm into granules, which are separated by a screening process. Quaker makes 3 types of grits.
Regular grits leave the large granules intact.
Quick grits are passed over smooth rollers, which fracture the large granules into smaller ones. This allows quick grits to cook faster. Instant grits are precooked, and then dried again for packaging. People eat grits at all times of the day, as an appetizer, as a side dish, or as a main meal. Though grits have a rich tradition in the South, they are not only eaten by Southerners.