Creamy Cheese Grits
A recipe from Georgia Department of Education School Nutrition
Cheese grits are a Southern staple. Perfect for breakfast, these grits include milk and cheddar cheese for a rich and velvety texture with delicious flavor.
Ingredients:
- 1 gal + 3 qt Water, tap
- 1 gal Milk, 2%
- 2 tbsp Salt, Kosher
- 4 lbs + 10 oz Grits, corn, whole grain, quick cook
- 12 oz Butter, unsalted
- 6 lbs + 4 oz Cheese, cheddar, shredded
- 1 tbsp Pepper, black, ground
Steps:
- Place the water, milk, and salt in a large stock pot or steam jacket kettle over high heat and bring to a boil..
- Once boiling, gradually whisk in the grits.
- Turn the heat to low and let the grits simmer, uncovered, for about 8 minutes stirring occasionally.
- After about 8 minutes, stir in butter, shredded cheese, and pepper.
- Cook an additional 2 minutes, stirring to evenly incorporate the cheese, butter, and pepper.
- Transfer grits to 4-inch half hotel pans or 4-inch skinny pans for service.
- Hot hold, covered, for service.
- Serving is 1 cup.
Adding all at once can cause clumping.
Cook to 135°F or higher.
Hold at 135°F or above.
Recipe Details
Meal Components:
Grain (G)
Crediting Information
- 2 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Yield:
50
Portion Size:
1 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 455 | cal |
| Saturated Fat: | 15 | g |
| Total Fat: | 24 | g |
| Sodium: | 586 | mg |
