Quick Answer
Yes, grits can absolutely be made ahead of time. In fact, preparing grits in advance can make morning breakfasts quicker and easier. There are a few different ways to cook grits ahead of time so they’re ready to serve when needed.
How Far in Advance Can Grits be Made?
Grits can be made 1-2 days in advance with proper storage. To make ahead:
- Cook grits according to package directions.
- Transfer cooked grits to an airtight container and refrigerate.
- When ready to serve, add grits to a saucepan with a little water or broth and reheat over medium heat until hot, stirring occasionally.
Grits also freeze well for longer storage. To freeze:
- Cook and cool grits completely.
- Portion into freezer bags or containers, leaving 1/2 inch headspace.
- Lay flat in freezer for faster freezing.
- Thaw in refrigerator overnight before reheating on the stovetop.
Tips for Making Ahead and Reheating
Here are some tips for the best results when making grits ahead of time:
- Undercook grits slightly when making ahead as they will continue to thicken as they cool.
- Stir in a little extra broth, milk or water when reheating to reach desired consistency.
- Add any extra stir-ins like cheese, butter or seasonings when reheating.
- Cover and refrigerate or freeze grits quickly after cooking.
- Reheat over medium-low heat, stirring often to prevent sticking or scorching.
Full Recipes for Make-Ahead Grits
Here are some delicious recipes for preparing grits in advance:
Make-Ahead Cheese Grits
- 4 cups water
- 1 cup quick grits
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Cheddar cheese
Bring water to a boil in a saucepan. Slowly whisk in grits. Reduce heat to low and cook 5 minutes, stirring often. Remove from heat and stir in butter, salt, pepper and 3/4 cup cheese. Spread in a greased 8×8 baking dish. Refrigerate until set, about 2 hours. When ready to serve, cut into squares and reheat in microwave until hot. Top with remaining 1/4 cup cheese.
Make-Ahead Shrimp and Grits
- 4 cups water
- 1 cup quick grits
- 2 tbsp butter
- 1 lb shrimp, peeled and deveined
- 3 slices bacon
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
Bring 4 cups water to a boil. Whisk in grits and cook 5 minutes. Remove from heat and stir in butter. Spread in a greased 8×8 dish and refrigerate until set. In a skillet, cook bacon until crisp. Remove and drain, reserving 2 tbsp bacon fat. Cook shrimp in bacon fat just until pink. Remove shrimp and set aside. Add onion, bell pepper and garlic to skillet. Cook until softened, about 5 minutes. Add broth and simmer 10 minutes. Return shrimp to skillet and heat through. Serve reheated grits topped with shrimp mixture and crumbled bacon.
Frequently Asked Questions
Should grits be refrigerated or frozen?
Both methods work well. Refrigerating allows grits to keep for 1-2 days while freezing lets them last for months. Refrigeration retains texture better while freezing is more convenient for longer storage.
How do you reheat grits?
Place refrigerated or thawed grits in a saucepan with a little extra broth or water. Warm over medium-low heat, stirring frequently, until heated through. Add any extra stir-ins and adjust consistency as needed.
Can you reheat grits in the microwave?
Yes, microwaving is a quick way to reheat grits. Place in a microwave-safe dish, cover, and microwave in 30 second intervals, stirring between, until hot. Watch carefully to prevent boiling over. Stir in any additional ingredients after heating.
What is the best way to store leftover grits?
For short term storage, transfer grits to an airtight container and refrigerate for 1-2 days. For longer storage, divide grits into portion sizes in freezer bags or containers, lay flat in the freezer for fast freezing, and use within 2-3 months for best quality.
Conclusion
Preparing grits in advance is an excellent way to save time when making breakfast or dinner. Grits can be stored in the refrigerator for a couple of days or frozen for several months. Be sure to slightly undercook the grits initially. When reheating, add extra liquid as needed to achieve the perfect creamy consistency. With a little planning, you can have hot, delicious grits ready in minutes any day of the week.