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Cheese Grits
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 37½ Pounds/200
Servings (3 ounces each)
Ingredients:
- 6¾ pounds grits
- 18 quarts water
- 3¼ pounds butter
- 6¾ pounds Cheddar cheese, shredded
- 3¼ quarts milk
- 1 – 2 ounces salt
- ¼ ounce pepper
Method:
Bring water to a rolling boil. Stir in grits and reduce heat to
medium/low. Stir grits occasionally and cook until thickened and
soft, about 30 minutes. Stir in butter and half of the cheese. Season
with salt and pepper. Stir in milk and transfer to buttered casserole
dishes. Top with remaining cheese. Bake until firm, about 30 minutes.
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