Yield 1 - 2 inch Hotel Pan
Normally I save the "Chef's Notes" portion of my recipes at the end.... But this is the first recipe that I am adding since getting an old copy of "FrontPage 2003" this November 2016.
I have found that throughout the years that my
tastes/recipes/procedures/thoughts/and soooo many more things have morphed...
and that I need to update the recipes to what I am doing now. There are
differences, some are major, some only I can see... (Even my commentary and
recipe style have changed!!) so please check out my latest thoughts in "Chef's
Notes:" at the bottom of the page.
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.
For savory dishes I like to substitute chicken base for the salt called for in the recipe... This gives the savory dishes a great base to start from!
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.
I have decided to name this dish "CHNO" in honor of the volunteers of Children's Hospital New Orleans that have throughout the years demanded that I make them my grits for their yearly brunch!
I have eliminated the water, butter and cheddar cheese from the original recipe and added more heavy cream and some whole milk, the recipe does not need the butter or the cheese anymore!!
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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: December 11, 2016.