If you’re a fan of grits, there’s definitely been a moment where you’ve found yourself in possession of way too much, leaving you with no choice but to store it for later. Or, you’re a bit pressed for time and made some grits ahead of time.
Because of this, inevitably you’ll be wondering how to reheat leftover grits.
While there are many methods to reheating your grits, the best way will be the same way the grits were made originally. Which will very likely be on the stovetop, in a non-stick pan on low heat while stirring continuously.
But, as there are way more methods than that, this guide will go through all those methods – and even possibly some unorthodox methods you might not have thought of.
Stovetop
Because the stove was probably where you prepared the grits originally, the stove will be the best way to reheat your leftovers.
The stove is convenient and somewhat fast, though of course not as fast as a microwave. You can control the temperature and speed of cooking, as well, which allows you to keep the taste and texture quality high.
- Heat a saucepan or pot on low heat
- Place your grits in the pan
- Gradually add milk, water, or broth – up to ¼ cup depending on how much grits you’re reheating. This is to ensure you don’t make your grits too watery, but should be enough to keep it from drying out
- Stir the grits continuously, keeping an eye on the texture. You should be after the exact same consistency as the first preparation
- Heat for 2-3 minutes while stirring
If you find your grits are a bit too watery or clumped up, you can heat it up for a bit longer while adding more liquid until you reach the desired consistency.
Oven
Easily the slowest method here, the oven comes in as a close second for reheating grits.
You can take your time with this if you have lots to spare. Making sure the temperature and consistency is just right.
- Preheat oven to 350 degrees Fahrenheit
- Place the grits in an oven-safe dish
- Mix in water, milk, or broth
- Tightly seal the container with either the lid or aluminum foil
- Heat the grits for 5-10 minutes
If you keep the container open, instead of somehow sealing it, you’re going to release all the moisture and dry out your grits. That step is highly important.
Microwave
Everyone knows the microwave – with a few exceptions – is hardly the best way to reheat any type of food. However, regarding your grits, it’s not a terrible choice.
While it won’t heat as thoroughly in the microwave as on the stove, and it’s much more difficult to monitor the consistency and temperature, the microwave is undoubtedly faster and way more convenient.
- Add the grits and your desired liquid to a microwave-safe bowl
- Heat the grits on medium power for 30-60 seconds, stirring every 10
- If it’s not warmed up enough yet, pop it back in for an additional 30 seconds
If you heat up your grits in 30 seconds intervals, while stirring occasionally, you can help warm up your grits more evenly. This allows the heat to spread through the grits and settle.
How long do grits last?
The answer to this question depends entirely on what kind of grits you’re working with.
Instant grits will last quite a bit longer than stone-ground grits, so if you’re looking for some grits that will last you a while in the fridge, that’s the way to go.
In the pantry, your grits can last quite a while. However, it’s best to go by the expiry date on your packaging.
If you freeze your grits, they can last up to 6 months when properly stored.
Cooked grits however are a little bit different. They don’t really last long, whether their instant or stone-ground.
In the fridge, your cooked grits will likely last you up to 7 days by itself. If you’ve added some other ingredients, for example shrimp, you’ll be looking at a significantly shorter fridge time.
Final Thoughts
All in all, while sometimes leftover grits can be difficult to work with, you’ve got plenty of decent options to try the next time you have some grits you need to warm up a second time.
When done properly, your grits won’t be changed by the addition of more liquid during the cooking process. And in fact, you can quite easily maintain the same taste and texture as when they were fresh.
