Rich and Creamy Cheese Grits
Yield 1 - 2 inch Hotel Pan
8 CUPS WATER
4 CUPS HEAVY WHIPPING CREAM
1 TBSP SALT
1/2 LB BUTTER
2 CUPS QUICK GRITS
1/2 LB SHREDDED CHEDDAR CHEESE
Use a 12 quart stock pot, over high heat bring water, heavy whipping cream, butter and salt to a boil. Add grits and stir often. Insure that the grits do not stick to the bottom of the pot. When done (about 10 minutes) pour into a 2 inch hotel pan and sprinkle the top of the grits with the cheddar cheese.
Serve along with Cajun Grillades (Grillards).
Grits are a favorite Southern dish. For many years they were only considered for breakfast, now we serve them proudly for buffet dinners and parties.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.