Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Grits for a crowd

Jesus H Christ...

You are in Florida and getting advice on grits from a bunch of Yankee westerners...
#1 do you want to cook them yellow grits or white grits?
#2 Are the grits going to be a side dish or part of the main course (ie shrimp and grits ect?)
here... make these at home and see how many people it will feed then translate that to you need. AND remember some people wont eat them on principal but after tasting these many people will be going back for seconds.
I get my fancy white grits ( for shrimp and grits and salted ham ect)from Subers in Greer SC and yellow speckled from Habershams/ Nora's in Helen GA.
This recipie came from Lees in Charleston.

2 cups whole milk
2 cups water
1 cup stone-ground grits
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon unsalted butter
1. Pour the milk and water into a 2-quart saucepan, cover, and turn the heat to medium-high. When the milk mixture boils (about 5 minutes), uncover the pot, add the grits and salt, and reduce the heat to medium. Stir constantly until the grits are the consistency of thick soup and release a fragrant sweet-corn perfume, about 8 minutes. Reduce the heat to low and simmer, stirring every 2 to 3 minutes, for about 20 minutes, until the grits thicken and fall lazily from the end of the spoon. Cook about 15 minutes more, stirring constantly to prevent the grits from sticking to the bottom of the pan.

2. When the grits are creamy and fluffy and soft, turn off the heat, add the pepper and butter, and stir to incorporate. Season to taste with salt and pepper, if desired, and serve immediately.