Grits
Quick Reference
| Storage | Recipe - Single Batch | Cooking Time | Cooking Temp | Hold Time | Quality
Serving Temp |
|---|---|---|---|---|---|
| 50°F - 70°F
Dry Storage |
|
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