WHIPPED...... Creamy Grits
Yield 1 - 2 inch Hotel Pan
1 GALLON - YES!!!! - HEAVY WHIPPING CREAM
1 TBSP KOSHER SALT
2 CUPS QUICK GRITS (Quaker Brand Quick 5 minute Grits .... HIGHLY Preferred)
1 BUNCH GREEN ONIONS (Chopped)
Use a 12 quart stock pot, over high heat bring the heavy whipping cream and salt to a boil. Add grits and WHIP (constantly, with a whisk, See Chef's Notes:).
Insure that the grits do not stick to the bottom of the pot. When done (about 15-20 minutes) pour into a 2 inch hotel pan and sprinkle the top of the grits with the green onions.
Serve along with Cajun Grillades (Grillards). And Seared Gulf Creole Shrimp!!
I have catered many gigs with this recipe. and I am humbled and astounded by the fantastic comments that I get.... It is very simple..... just substitute heavy whipping cream for the water called for in the package instructions.
OK..... WHISK!!! ... The whisking action slows down the cooking process and the high heat added to the mixture, this fluffs the grits by adding air.... EASY!! BUT ya gotta do it!!
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
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: December 31, 2016
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