INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Water, Hot, Municipal | 3 3/4 gallons |
Cereal, Grits, Quick Preparation, #2122 | 2 quarts + 3 cups, dry |
Salt, Table, #2723 | 1/4 cup |
1. | Bring the water to a rolling boil in a braising pan or a large pot. |
2. | Slowly add the grits and salt to the water and stir to prevent lumps from forming. |
3. | Heat for 5 minutes, or until grits thicken. Stir the grits as needed. |
4. | Transfer the grits to steamtable pans and place them on the heated portion of service line. |
5. | Portion ½ cup serving with #8 scoop, 4 ounce ladle or 4 ounce spoodle per serving. Each portion provides 1 oz. eq. of enriched grains. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers. |