The Simple Way To Microwave Leftover Grits Without Ruining Them

Leftovers aren’t just an afterthought, or a way to make sure your food storage containers stay in rotation. For many, they’re the main reason to make a meal. Who hasn’t inhaled a beef stew or fragrant curry that actually tastes better the day after cooking, once the flavors have gotten a chance to develop and meld? That’s why it’s important to know how to properly preserve and reheat foods. Grits are a particularly good example of this: Bringing them back to deliciousness takes care, skill, a microwave, and a little milk.

Grits are made from ground yellow or white corn, and are cooked with liquid until they are creamy and smooth. However, when they cool, the once-creamy grits solidify. This is especially true when they’re kept in the fridge overnight. After a deep chill like this, grits can be tricky to microwave — they typically become a lumpy mess. Unless, of course, you know the simple hack to getting those grits back to super-creamy perfection. This is where the milk comes into play.

Got Milk?

If you have a pint of milk and a microwave-safe lid for the container you’re loading your grits into, you’re ready to get them back to the creamy, velvety texture you crave. Simply add a little milk (or water) to your bowl of grits before you microwave them. Cover the bowl with a lid, then microwave them, stirring as needed.

The combination of liquid, lid, and stirring is key to leftover grits heaven. The milk adds a bit of richness to the dish, but more importantly, it helps create a steam bath for the grits, which gently softens and smooths them, banishing all lumps. The lid keeps the steam where you want it, circulating within the grits. The stirring keeps lumps from forming. When combined, it’s a pretty magical process.

Grits aren’t the only place this trick works, either. Perhaps you haven’t tried grits, but are accustomed to polenta. Grits are remarkably similar to this Italian dish, which is made from a different type of corn. Reheating polenta using this method is just as reliable, and produces a meal that’s just as delicious.

Heat And Eat

Grits can be served in a variety of ways. Some people prefer them sweet, with butter and sugar. Others love grits with cheese and the kick of jalapeno peppers. They’re also an ideal accompaniment to any chicken, seafood, or meat dish. The beauty of grits lies in their simplicity: They’re pretty much a blank canvas that takes on the flavors you prefer. Now that you know how to properly reheat them, you can mix up a big batch and serve them in a variety of different forms over the course of a few days. Just be sure to keep the grits relatively neutral, and add whatever interesting flavors you desire after you’ve spooned them out of the container.

Grits are so versatile and delicious as a side dish or an entrée, having leftovers might seem unfathomable. But keeping some around can truly be the secret weapon to any kitchen repertoire, especially during the work week. Now that you know the simple secret to serving them the day after they’re made, you’re ready to enter grits heaven. If you don’t reveal your secrets, nobody will even realize that they’re enjoying leftovers.