Cheese Grits
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 37½ Pounds/200 Servings (3 ounces each)

  • 6¾ pounds grits
  • 18 quarts water
  • 3¼ pounds butter
  • 6¾ pounds Cheddar cheese, shredded
  • 3¼ quarts milk
  • 1 – 2 ounces salt
  • ¼ ounce pepper

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.




   Published: February 2005