Grits

Quick Reference

Storage	Recipe - Single Batch	Cooking Time	Cooking Temp	Hold Time	Quality Serving Temp
50°F - 70°F Dry Storage	2 quarts boiling water 1 bag of grits (containing 16 oz grits by volume & 2 tsp salt) 8 ounces liquid margarine	6 mins Two-eye burner	212°F on High	3 Hours Steam Well	150°F to 160°F

Portioning

Dine-In Breakfast Plate	3 oz
Dine-out Breakfast Plates	½” from overfill
Side Order (Squat Bowl)	½” from fill line

☆Q.A. Standard: Grits should be thick but not lumpy and should easily release from the ladle when serving.

Tools Needed

• Stockpot with lid
• Wire whisk
• 8 ounce measuring cup
• 3 ounce ladle
• 1/3 size pan with slotted lid
• Spatula
• Measuring Cup

Work Safe

• Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
• Use heat resistant elbow length gloves when transferring grits from stockpot to steam well pan and keep the lid on the pot to prevent getting scalded
• Hot foods must be time and temperature controlled for safety (TCS)  All hot foods must maintain a minimum temperature of 135°F
• Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Receiving and Storing

• Grits are delivered and stored at room temperature (50°F - 70°F) in the dry storage area Liquid margarine is delivered and stored at 34°F  - 41°F

Preparing and Holding

• Preheat the burner eye on high
• Measure 2 quarts of water from the hot water maker and pour into the stockpot
• Add 8 ounces of liquid margarine
• Place stockpot on the burner, cover with the lid, and bring to a boil
• As soon as the water is at a full boil, add one bag of grits (containing grits & salt)
• IT IS IMPORTANT TO COVER THE STOCKPOT AND ADD THE GRITS AS SOON AS THE WATER IS AT A FULL BOIL. OTHERWISE, THE WATER WILL BOIL AWAY WHICH WILL AFFECT THE YIELD AND CONSISTENCY.
• Stir continuously for 1 minute, using a wire whisk
• Reduce heat to low, cover, and simmer for 5 minutes, stirring occasionally
• MAKE SURE THE STOCKPOT IS COVERED WHILE GRITS ARE SIMMERING.
• Pour grits into a pan using heat resistant elbow length rubber gloves and place in steam well
• Use a spatula to scrape the remaining grits from the sides and bottom of the stockpot into the steam well pan
• The pan of grits should be covered with a slotted lid
• Place a dissolvable label on the lid and mark the 3-hour hold time
• Hold grits in the steam well set to maintain a temperature of 150°F to 160°F for up to 3 hours
• Check grits every time the store quality timer sounds. Stir and add hot water if needed to re-hydrate and remove any lumps.
• Grits can only be re-hydrated three times during holding

Serving

See Breakfast Plates for more information

Breakfast Plates Dine-in

• Ladle 3 oz of grits into small section of 3-compartment plate Add ¼ ounce of liquid margarine

Breakfast Plates Dine-out

• Ladle grits into small compartment of 3-compartment hinged container to within ½ inch of overfill (approximately 4 ounces) Add ¼ oz of liquid margarine

Side Grits

• Ladle grits into a squat bowl Fill to ½” from the “fill line”
• Add ¼ ounce liquid margarine
• Dine in: Place the squat bowl on a serving tray with a spoon
• Dine out:  Cap container by placing lid on cup and seating the lid by running both thumbs completely around rim Place container upright in a bag with a spoon

Close of Breakfast

• Serve all customers
• Remove pan of grits from steam well
• Discard remaining grits
• Wash, rinse and sanitize pots, pans, lids, and utensils Allow to air dry
• Clean all exterior surfaces of steam well using a sanitized towel
• Drain water from steam well and clean