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Barley grits are made by husking barley grains, then toasting them and cracking them into smaller pieces.

Sometimes the pieces are also steamed or parboiled, then dried for shipping (the steaming or parboiling speeds up the cooking time later, and gives the grits a longer shelf life.)

Cooking Tips
Barley Grits can be used as a cooked breakfast cereal, or as an addition to meat loaves, stuffings, meat fillings, soups, etc.

Other entries for:

Barley
Barley Flakes, Barley Flour, Barley Grits, Beremeal, Black Barley, Hulled Barley, Malted Barley, Pearl Barley, Pot Barley, Quick-Cooking Barley, Sprouting Barley

Other entries for:

Grains
Amaranth, Buckwheat, Cereals, Corn, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rice, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat