Abstract: Grits and like proteinaceous material in a form suitable for quick cooking, and possessing a good texture and taste which is comparable to ordinary cooked grits and proteinaceous material is produced by gelatinizing the material with water, steam or mixtures thereof. Gelatinization is achieved by heating the mixture under pressure for a period of time sufficient to completely gelatinize the grits without dextrinization. After gelatinizing the mixture, the pressure is released and expansion of the grit material occurs. The expanded material is then dried to a final moisture content of less than 12% and comminuted to yield a grit sized product which may be readily consumed without cooking in a minimum amount of time. The final product possesses excellent re-hydration qualities.

Abstract: Grits and like proteinaceous material in a form suitable for quick cooking and possessing a good texture and taste which is comparable to ordinary cooked grits and proteinaceous material is produced by fully gelatinizing the material with water and subsequently freezing the gelatinized material at a controlled rate. The gelatinized material is allowed to thaw and excess water is separated by a means for squeezing. The material is then dried to a final moisture content of less than 10% yielding a product which may be readily consumed without cooking in a minimum amount of time. The final product possesses good re-hydration qualities.