Kristen is the Creative Director of Food52
A lot of people swear by the double-boiler method for polenta, which allows you to hold it for several hours and makes the polenta extra creamy -- grits should work in pretty much the same fashion. Here's more on the subject: http://orangette.blogspot...
My sister makes hers in a slow cooker. She cooks them overnight using milk as the liquid. On low. She swears they are the best grits ever
microwave works fine for us to reheat creamy grits.
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