Carolina Rice Grits

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Credit: Gerald Ford, CMC, Ford Plantation
National Culinary Review, July 2019


5 oz. (150 g) Carolina Rice Grits
45 oz. (1350 g) Chicken Stock, white
8 oz. (240 g) Butter, Whole
Salt to taste
Black pepper to taste


1. Bring chicken stock to a boil, season.
2. Whisk in grits.
3. Stir and cook for 25 minutes.
4. mix in butter and adjust seasoning


1 quart


Side, The National Culinary Review

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Association of Nutrition & Foodservice Professionals