"Grits is a porridge of Native American origin made from corn (maize) which is popular in the South. Breakfast cereal companies make gluten-free cereals which are free of any gluten-containing grains. These cereals are targeted for consumers who suffer from gluten-related disorders, as celiac disease, non-celiac gluten sensitivity and wheat allergy, among others. Some companies that produce gluten-free cereals include Kellogg's, General Mills, Nature's Path and Arrowhead Mills. Breakfast cereal Breakfast cereal is a food product made from processed cereal grains and often eaten for breakfast, primarily in Western societies. It is most often mixed with milk, yogurt, or fruit."
"and was often used to make beer. Oats made up a considerable minority of the produced grain but stood very low in status and was commonly used as animal feed, especially for horses. Millet, grown in much of Europe since prehistoric times was still used throughout much of the early period, but had largely disappeared by the 18th century although its exceptional storage period of up to twenty years meant it was used for emergency reserves. For example, the Italian dish polenta, previously made from millet, later was made with maize. Pasta had been a common food since the middle"
"pudding"" or ""mush"" or may be made into polenta using coarse ground corn, or with the ""mush"" made from more finely ground corn meal. Grits is of Native American origin and is similar to other thick maize-based porridges from around the world, such as polenta and mieliepap. The word ""grits"" is derived from the Old English word ""grytt,"" meaning coarse meal. The dish came from a Native American Muskogee tribe's recipe in the 16th century, of Indian corn similar to hominy or maize. Traditionally from the southeastern woodlands, the Muskogee would grind the corn in a stone mill, giving it"
"Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along with spores of the mold ""Penicillium glaucum"". ""Penicillium roqueforti"", used in Roquefort cheese,"
"cooking). Many dairy products are utilised in the cooking process, except in nouvelle cuisine. Cheeses are produced in hundreds of different varieties, and fermented milk products are also available in a wide selection. Wheat-flour bread has long been the most common source of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas, particularly in Northern Europe. Maize is much less common in most European diets than it is in the Americas; however corn meal (polenta"
"for ""fine flour"", which shares a root with ""pulvis"", meaning ""dust"". Polenta takes a long time to cook, simmering in four to five times its volume of watery liquid for about 45 minutes with near-constant stirring; this is necessary for even gelatinization of the starch. Some alternative cooking techniques have been invented to speed up the process, or to not require constant supervision. Quick-cooking (pre-cooked, instant) polenta is widely used and is prepared in just a few minutes; it is considered inferior to polenta made from unprocessed cornmeal and is best eaten after being baked or fried. In his book"
"is a typical poor people's meal made from buckwheat flour. With the introduction of maize in Europe, it also gained in importance in Alpine cuisine and today is mainly found in the form of maize semolina in dishes such as polenta or Riebel. The typical dishes of the Alpine region also include many variations of baked goods, preferably long-lasting varieties such as the South Tyrolean Schüttelbrot or the Vinschgauer. Particularly in winter, breads and cakes are prepared with dried fruit such as Kletzen - for example Kletzen bread, which is widespread in Austria and South Tyrol, or Swiss specialities such"
"the Gorgon in the ""Inferno IX"". Bloom masters the monster by digesting her."" Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along"
"cooked, chestnuts acquire a sweet flavour and a floury texture similar to the sweet potato. The cooked nuts can be used for stuffing poultry, as a vegetable or in nut roasts. They can also be used in confections, puddings, desserts and cakes. They are used for flour, bread making, a cereal substitute, coffee substitute, a thickener in soups and other cookery uses, as well as for fattening stock. A sugar can be extracted from them. The Corsican variety of polenta (called ""pulenta"") is made with sweet chestnut flour. A local variety of Corsican beer also uses chestnuts. The product is"
"Farina (food) Farina is a form of milled wheat. The word ""farina"" is Latin, meaning meal or flour. It is made from the germ and endosperm of the grain, which is milled to a fine consistency then sifted. Farina is often prepared as hot cereal (porridge). It may also be cooked like polenta and farofa. Farina with milk and sugar is sometimes used for making creams for layered cakes. Can substitue bread crumbs in sweet and meat pies (to absorb excess water). It can also be used to prevent dough from sticking to baking surfaces via the baking process, leaving"
"of Indian sweets such as ""sondesh"" or dishes such as ""palak paneer"", but ""paneer"" and ""chhena"" are made from whole milk, usually from water buffalo, as the milk is high in fat. The process of making the curds uses citric acid or lime or lemon juice, never rennet. In Greece, very similar to ricotta are anthotyros (ανθότυρο) and manouri (μανούρι), made from sheep or goat milk. Ricotta Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it"
"is also typical. Other preparations reflect the Italian tradition too: ""sturzaprezi"" (literally ""priest chokers"") are large gnocchi baked in an oven made with brocciu and spinach, akin to the Italian dumpling version of this dish; ""Panizzi"" are fritters prepared with gram flour similar to the Sicilian ""panelle"". Lasagne and gnocchi with meat sauce (""lasagne incu a salsa"" and ""Gnocchi manera bastiaccia"", ""Gnocchi at the mode of Bastia""), are also popular. Although corn polenta is known, in Corsica ""Pulenta"" for antonomasia is that prepared with chestnut flour, ""pulenta castagnina"". Another dish whose main ingredient is chestnut flour is ""Maccaredda"", fritters fried"
"eaten with a sauce of pesto, a green sauce made with basil, or ""salsa blanca"" (Béchamel sauce). During the 20th century, people in pizzerias in Montevideo commonly ordered a ""combo"" of moscato, which is a large glass of a sweet wine called (muscat), plus two stacked pieces (the lower one being pizza and the upper one fainá). Despite both pizza and faina being Italian in origin, they are never served together in Italy. Polenta comes from Northern Italy and is very common throughout Uruguay. Unlike Italy, this cornmeal is eaten as a main dish, with sauce and melted cheese. The"
"Dolcelatte Dolcelatte () is a blue veined Italian soft cheese. The cheese is made from cow's milk, and has a sweet taste. Its name translates from Italian to 'sweet milk' in English. Dolcelatte was created by the Galbani Company (now part of Groupe Lactalis) and the name is a registered trademark. Dolcelatte was developed for the British market to provide a milder smelling and tasting alternative to the famous traditional Italian blue cheese, Gorgonzola. The production method for dolcelatte is similar to the methods used to make Gorgonzola. One difference is that it is made from the curd of only"
"Cornmeal Cornmeal is a meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina, which is used for making tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also traditional dish and bread substitute in Romania."
"of flint corn and floury corn. Most of today's hybrid corn varieties and cultivars are derived from it. This variety won a prize at the 1893 World's Fair. Most of the corn grown in the United States today is yellow dent corn or a closely related variety derived from it. Dent corn is the variety used in food manufacturing as the base ingredient for cornmeal flour (used in the baking of cornbread), corn chips, tortillas and taco shells. Starch derived from this high-starch content variety is turned into plastics, as well as fructose which is used as a sweetener (high-fructose"
"Farinata Farinata , socca , torta di ceci , or cecina is a type of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Elba island. The origin of the dish is unknown, although various flat-bread techniques predate written history, as do chickpeas, and presumably chickpea flour. One origin-story says ""farinata"" was invented by a group of Roman soldiers who roasted chickpea-flour on a shield. In standard Italian, the dish is called ""farinata"" (""made of flour"") while in Ligurian, specifically in the Genoese dialect, it"
"Purple corn Purple corn () or purple maize is another name for Blue corn, a variety of flint maize (Zea mays indurata) originating from Mesoamerica. The kernels of purple corn are soaked in hot water by people of the Andes to yield a deep purple color for foods and beverages, a practice now recognized for its industrial uses as a colorant. Common in Bolivia, Ecuador and Peru, purple corn is used in chicha morada, a drink made by boiling ground purple corn kernels with pineapple, cinnamon, clove, and sugar, and in mazamorra, a type of pudding. One of the most"
"materials in soups, gravies, and dressings. In Korea, buckwheat starch is used to make a jelly called ""memilmuk"". It is also used with wheat, pasta and bread products in Apulia Italy, maize (""polenta taragna"" in northern Italy) and rice. Buckwheat is a good honey plant, producing a dark, strong monofloral honey. In recent years, buckwheat has been used as a substitute for other grains in gluten-free beer. Although it is not an actual cereal (being a pseudocereal), buckwheat can be used in the same way as barley to produce a malt that can form the basis of a mash that"
"Harina P.A.N. Harina P.A.N. (Producto Alimenticio Nacional) is the first brand of boiled maize flour in Venezuela. The brand itself became a synecdoche, as even with other large competitors in the market, it is used as a noun to indicate any similar maize flour. This flour is similar to the main ingredient of the Italian polenta. Harina PAN is used to make the maize flour dough also known as ""masa de arepa"" or ""masarepa"", which is used to make Venezuelan dishes such as arepas, hallacas, empanadas, and bollos. Also used in to prepare several Colombian dishes as well. Harina PAN"
"of Serafino Schira, a Loco inhabitant (1826–1914). The author lists some products containing farina bòna, and gives a brief description about the method of producing it. The written and verbal testimonies certify the production of farina bòna in Vergeletto. Here, the toasted and milled grain was and still is called ""farina sec'a."" This name distinguishes the product from ""farina verda,"" a flour that is milled but not toasted. The older people of Vergeletto still remember the ""farina sec'a"" produced by Annunziata Terribilini, the so-called Nunzia (1883–1958). Different kinds of corn were used to make farina bòna, most coming from the"
"the introduction of maize, sadza was made from ""zviyo"" finger millet. Sadza is typically served on individual plates, but traditionally sadza was eaten from a communal bowl, a tradition that is still maintained by some families mainly in the rural areas. It is generally eaten with the right hand without the aid of cutlery; often rolled into a ball before being dipped into a variety of condiments such as sauce/gravy, sour milk, or stewed vegetables. Notable foods eaten with sadza include: Meat is known as ""nyama"" in Shona. Similar dishes are polenta, from northern Italy, and grits in the southern"
"crackers, biscuits, Muesli, pancakes, pasta and noodles, pies, pastries, pizza, polenta and semolina, cakes, cookies, muffins, rolls, doughnuts, gravy, beer, vodka, boza (a fermented beverage), and breakfast cereals. In manufacturing wheat products, gluten is valuable to impart viscoelastic functional qualities in dough, enabling the preparation of diverse processed foods such as breads, noodles, and pasta that facilitate wheat consumption. In 100 grams, wheat provides 327 kilocalories and is a rich source (20% or more of the Daily Value, DV) of multiple essential nutrients, such as protein, dietary fiber, manganese, phosphorus and niacin (table). Several B vitamins and other dietary minerals"
"polesana"" after Polesine, the area he lived in. The recipe was subsequently licensed by Cavallari's company, Molini Adriesi, to bakers in 11 countries by 1999. Cavallari and other bakers in Italy were concerned by the popularity of sandwiches made from baguettes imported from France, which were endangering their businesses and so set about trying to create an Italian alternative with which to make sandwiches. The recipe for ciabatta came about after several weeks trying variations of traditional bread recipes and consists of a soft, wet dough made with high gluten flour. Many regions have their own variations on the original"
"state they could be kept for years and were milled into flour ""like corn or wheat"", which was then made into fritelli or other dishes such as ""pulenta"" (polenta), necci, pattoni, castagnacciu, and cialdi. Fritelli Fritelli (singular ""Fritellu""), also Fritelle (singular ""Fritella"") are Corsican doughnuts or fritters made from fried wheat or chestnut flour (Fritelle castagnine). A preparation of the fritters is referred to as Fritelli di Casgiu Frescu with fresh cheese (or Brocciu) or Fritelli di Salciccia with sausage. According to an 1880 ""Scribners monthly"" account, the chestnuts were collected from those that had fallen (and beating the trees"
"its caloric, protein, vitamin and mineral content, though some varieties are higher in lysine. It is used mainly in soups, stews, and potages. It is the primary ingredient of the Italian dish orzotto. Pearl barley Pearl barley, or pearled barley, is barley that has been processed to remove its hull and bran. All barley must have its fibrous outer hull removed before it can be eaten; pearl barley is then polished to remove the bran layer. It is the most common form of barley for human consumption because it cooks faster and is less chewy than other, less-processed forms of"
"is also sold in ready-made or partly cooked form as an instant breakfast. Other grains used for porridge include rice, wheat, barley, corn, triticale and buckwheat. Many types of porridge have their own names, such as polenta, grits and kasha. Porridge is a staple food in much of Africa and historically was also a staple in much of Northern Europe and Russia. Porridge is easy to digest, so it is traditionally used in many cultures as a food for the sick and is often eaten by athletes in training. The high nutrition levels in porridge oats have led it to"
"known for ""risotto"", a dish whose ingredients can highly vary upon different areas. Fish and seafood are added in regions closer to the coast while pumpkin, asparagus, radicchio, and frog legs appear farther away from the Adriatic Sea. Made from finely ground maize meal, polenta is a traditional, rural food typical of Veneto and most of Northern Italy. It may be included in stirred dishes and baked dishes. Polenta can be served with various cheese, stockfish, or meat dishes. Some polenta dishes include porcini, rapini, or other vegetables or meats, such as small song-birds in the case of the Venetian"
"Crescentina modenese Crescentine, crescente or tigelle (sing: crescentina, crescenta or tigella) are thin, 10cm round breads from the Apennines in the Modena area of Emilia-Romagna, Northern Italy. They are made from flour, water, salt, and yeast, and traditionally eaten filled with ""cunza"", a spread made from pork lard and flavoured with garlic and rosemary or with cold cuts, boar, rabbit, cheese, salty dressings or sweet spreads. Crescente have long been eaten home or enjoyed in Apennines traditional restaurants, but in the last decade some fast food and casual restaurants have added crescente to their menus. Similar breads such as piadina,"
"but is a common source of flour for tortillas today. Corn tortillas are made of whole grain corns, and water. As a result, they have a higher amount of protein and fiber, vitamins and minerals. Flour tortillas are made of wheat flour, water, baking powder, salt, and oil, and sometimes fortified with the vitamins and minerals lost during the milling of the wheat. They have less protein and fiber and are more fattening due to the added oil. Whole wheat flour tortillas are available and are a good health choice. Tortilla A tortilla (, )) is a type of thin,"
"Farina bona Farina bòna or farina sec'a is a traditional product from Valle Onsernone in Switzerland. It is a type of corn flour, obtained by fine-milling the toasted grain. Historically, it was part of the daily meal of the inhabitants of the Valle Onsernone, combined with milk, water, or wine. Due to changes in eating habits following World War II, the importance of farina bòna decreased. Its production was completely discontinued in the 1960s after the closing down of the last mill of Valle Onsernone. The initiatives and researches developed after the renovation of the Loco water mill, and realised"
"bechamel sauce – instead of the traditional cannelloni dried pasta sold at supermarkets. In Hungary, pancakes known as ""palacsinta"" (derived from the Latin ""placenta"") are made from flour, milk or soda water, sugar, and eggs. Sweet wine is added to the batter. The filling is usually jam, sugared and ground walnuts or poppy seeds, sugared cottage cheese, sugared cocoa, or cinnamon powder, but meat and mushroom fillings are also used (see ""Hortobágyi palacsinta""). ""Gundel palacsinta"" is a Hungarian pancake stuffed with walnuts, zest, raisins and rum that is served in chocolate sauce and is often flambéed. Hungarian pancakes are served"
"name of the cereal was changed to Pops, but after a few months of poor reception, was changed back to Corn Pops. In mid-2007, Corn Pops launched its first line extension in many years called ""Chocolate Peanut Butter Pops."" In 2012, ""Cinnamon Corn Pops"" were introduced. Corn Pops are made from milled corn. Though the name of the cereal is 'Corn' Pops, since January 2004, its ingredients have included wheat starch, essentially making the cereal multigrain. By 2007, Coconut Oil was added to the US ingredients. The American version features an irregular, flattened, smooth elliptical, shape; Canadian Corn Pops look"