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. People around the country are finding the great uses and taste of grits. Grits are high in iron and have no fat and no cholesterol. They are also high in carbohydrates and have several B vitamins, including Thiamin, Riboflavin, Niacin, and Folate. See our Product Details page for more information.