Grits are a popular breakfast food, especially in the Southern United States. They are made from ground, dried corn kernels called hominy. Grits have a porridge-like consistency and can be served sweet or savory. When serving grits at a restaurant or other food service operation, proper holding technique is important to maintain quality and food safety.
Cooking Grits
Grits need to be fully cooked before holding for service. The cooking time will vary based on the type of grits used. Quick grits take about 5 minutes to cook while old fashioned and stone ground grits can take 20-30 minutes or even longer. Be sure to follow the package directions for complete cooking times.
Grits expand as they cook, so use a large pot and stir frequently. Bring the liquid (water, milk, broth) to a boil before whisking in the grits. Continuously stir as you add the grits to prevent clumping. Once added, reduce heat to low and cook, stirring often, until the grits reach the desired consistency. They will continue to thicken as they cool.
When the grits are fully cooked, season them before holding for service. Common additions include salt, pepper, butter, cheese, spices, or other ingredients to give the grits flavor. Place a lid on the grits to help retain heat if they will be held for longer than 30 minutes.
Holding Equipment
Proper holding equipment is essential for keeping grits at safe temperatures before service. The ideal holding temperature for grits is 140°F or above. There are several equipment options for holding hot grits:
- Double boiler: Place cooked grits in the top container of a double boiler. Keep water simmering in the bottom pot.
- Steam table: Line steam table pans with enough grits to reach a depth of at least 2 inches. Place pans over steaming water.
- Slow cooker: Transfer hot cooked grits to a preheated slow cooker and set to warm.
- Commercial holding unit: Pour grits into stainless steel hotel pans and place in a heated holding cabinet.
The holding method should maintain the minimum 140°F temperature without scorching or drying out the grits. Check temperature regularly with a food thermometer.
Holding Time
Grits held at a safe temperature can be kept for service for several hours. Follow these holding time guidelines:
- 1-2 hours: Best quality, minimal drying or skin formation
- 2-4 hours: Still acceptable but grits will thicken and a film may start to develop
- Over 4 hours: Quality loss, unsafe to serve
Discard any unused portions after 4 hours. Do not mix fresh batches with old grits. Reheat leftover grits to 165°F before serving again.
Serving Grits
When ready to serve, stir the hot held grits and make any final seasoning adjustments. Here are some tips for service:
- Use a ladle and gloves to portion grits into bowls
- Top individual portions with extra ingredients like cheese, bacon, or green onions
- Set up a station for guests to customize their own toppings
- Keep grits hot by placing bowls over a steam table, riser, or warmer
Avoid letting the grits sit after portioning, which causes cooling. Discard any leftover bowled grits after 2 hours.
Safety Tips
Follow proper safety practices when cooking, holding, and serving grits:
- Wash hands and wear gloves when handling
- Use separate utensils for stirring and portioning
- Never mix new batches with old product
- Keep hot grits at 140°F or higher
- Cool leftovers quickly, within 2 hours
- Reheat grits to 165°F before serving again
- Store cooled grits in shallow pans no more than 4 inches deep
Conclusion
Holding grits properly for service requires attention to temperature, time, and safety. Fully cooked grits should be held at 140°F or above in steam tables, double boilers, slow cookers, or heated holding cabinets. Maximum holding time is 4 hours before grits become unsafe or decrease in quality. Use gloves and dedicated utensils when handling grits. Portion grits immediately before serving and discard any leftovers after 2 hours. Following these guidelines will allow you to safely hold grits at optimal quality for service.