Among the many miracles my mom pulled off over the course of my childhood was fixing us a hot breakfast nearly every single morning, school days included. On my favorite mornings (save for the special occasions she’d make almond-butter-stuffed French toast), my groggy-eyed sisters and I would come down the stairs to a steaming pot of stone-ground yellow grits. My mom always made a little more than we’d eat, and instead of saving the leftovers in a Tupperware, she’d pour them into short plastic tumblers, cover them with cellophane wrap, and refrigerate them. From there, she’d turn those grits into an A+ suppertime side dish. Here’s how she does it.