Abstract: Instant corn grits are prepared by a process comprising the steps: (A) admixing corn grits, critical amounts of water, and critical amounts of polysaccharide gum and vitamins and antioxidant; (B) rapidly heating the mixture to a critical temperature for a critical time period; (C) immediately drying the heated mixture in the form of a thin sheet on a drum drier; (D) collecting and comminuting the cooked dried sheet; (E) forming a moist, proteinaceous mixture, and (F) dry blending the comminuted sheet with the moist proteinaceous flavoring material to form a dry mixture, said proteinaceous flavoring comprising from 1 percent to 15 percent by weight of the blended product and said proteinaceous flavoring material having at least about 15 percent by weight protein therein.

Abstract: Emulsifier free instant-type corn grits food product are prepared by: (A) admixing corn grits, water, polysaccharide gum and vitamins and antioxidant; (B) heating the mixture in a first heating step; (C) heating the above heated mixture in a second heating step which consists of a critical temperature range; (D) drying the mixture by forming the heated mixture in a thin sheet on a drum drier with the forming being conducted within a critical time period from the last heating step; (E) comminuting the cooked, dried sheet; and blending with a specially prepared moist proteinaceous flavoring agent to form a unique dry mixture.