From the menu of: Kaleidoscope Bistro & Pub

A. Jared Reisman, general manager of Kaleidoscope Bistro & Pub, sent us this recipe as the restaurant makes it. One gallon of cream, one gallon of half-and-half and more, all to cook a 5-pound package of Quaker instant grits. We've cut the recipe down to a sixteenth of that size. Scale up as needed for your household. You can make this with stone ground grits as well. Just plan on a longer cooking time.

Executive chef Joey Riley created this dish and likes using Silver Queen corn, cut fresh off the cob. The grits are a customer favorite, particularly when served as part of the restaurant’s shrimp and grits, as shown here.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Kaleidoscope’s White Cheddar Corn Grits

Hands on: 15 minutes

Total time: 15 minutes

Makes: 4 cups

1 cup water

1 cup half-and-half

1 cup heavy cream

1 cup instant grits

1 cup fresh corn kernels

1 1/4 teaspoons kosher salt

1/4 teaspoon minced garlic

dash white pepper

2 cups shredded white cheddar

In a large saucepan, combine water, half-and-half and cream. Bring to a boil over medium-high heat. Slowly stir in grits, making sure no lumps form. Once grits are incorporated, add corn, salt, garlic and pepper. Reduce heat so mixture simmers and cook until grits are tender and corn is cooked through. Time will depend on your grits, but start testing after 5 minutes.

When grits are ready, keep warm until ready to serve. Just before serving, add cheddar and mix to combine. Serve hot.

Per 1/2-cup serving: 346 calories (percent of calories from fat, 62), 4 grams protein, 22 grams carbohydrates, 1 gram fiber, 24 grams fat (15 grams saturated), 82 milligrams cholesterol, 493 milligrams sodium.