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Historically, gruel, often made from millet or barley, or in hard times of chestnut flour In the Western Hemisphere, maize gruels were once one of the main food sources for many. — “Gruel - Wikipedia, the free encyclopedia”, en.wikipedia.org
It may contain material not appropriate for an encyclopedia. Gruels of grit, oatmeal grit preferably, were standard European nutrition of the lower classes in the Middle Ages and Early Modern Period. — “Grit (grain) - Wikipedia, the free encyclopedia”, en.wikipedia.org
The word leads back to the traditional Northern European grit gruels. Grits can be served hot or cold and as a base for a multitude of dishes from breakfast to dessert, depending on the additives. Additives can include salt and butter, meats. — “Grits - Wikipedia, the free encyclopedia”, en.wikipedia.org