Hot Grits

Meal Component Contribution:
None
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Cereal, Grits, Quick Preparation, #164	2 quart(s) + 3 cup(s), dry
Water, Boiling, Municipal	3 3/4 gallon(s)
Salt, Table, #343	1/4 cup(s)

1.	Bring water to a rolling boil in a braising pan or a large pot.
2.	Slowly add grits and salt to water and stir to prevent lumps.
3.	Heat for 5 minutes or until grits thicken. Stir as needed.
4.	Transfer to steamtable pans and place on heated portion of service line.
5.	Portion 1/2 cup serving with #8 scoop, 4 ounce ladle or 4 ounce spoodle per serving. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Calories

Carbohydrates

13.57 g

Dietary Fiber

0.79 g

Protein

1.31 g

Sodium

287.25 mg

Total Fat

0.30 g

Sat. Fat

0.06 g

Trans Fat

0.00 g