Grits

Quick Reference

Storage	Recipe – Single Batch	Cooking Time	Cooking Temp	Hold Time	QualityServing Temp
50°F – 70°F in 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

Induction flat top Cooking Guide

Grits—Single batch

• Measure 2 qt hot water form Hot Water Maker and pour in stock pot
• Add 8 oz margarine and stir in vigorously, put the lid on the pot
• Turn on Induction cook top.
• Move power to 1800 watts.
• Set timer for 4 minutes, when timer goes off stir in 1 pack of grits and set timer for 1 minute and stir vigorously.
• Move power to 1000 watts.
• Set timer for 5 minutes and place lid back on pot.
• When timer sounds stir grits and transfer to a 1/3 size pan, place slotted lid. Mark the product name and the expiration time of 3 hours for grits on the dissolvable label
• Place grits on steamtable.

Grits—double batch

• Measure 4 qt hot water form Hot Water Maker and pour in stock pot.
• Add 16 oz margarine and stir in vigorously, put the lid on the pot.
• Turn on Induction cook top.
• Move power to 1800 watts.
• Set timer for 4 minutes, when timer goes off stir in 2 packs of grits and set timer for 1 minute and stir vigorously.
• Move power to 1000 watts.
• Set timer for 5 minutes and place lid back on pot.
• When timer sounds stir grits and transfer to a 1/3 size pan, place slotted lid. Mark the product name and the expiration time of 3 hours for grits on the dissolvable label
• Place grits on steamtable.

Caution: 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

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