Shrimp and Grits.

Thanks everyone for info on grits. I will give this a try. And now I am looking forward to leftover grits! Special thanks POLC for info on liquid as that was my biggest quandary. Your comments make sense. I have learned with a lot of things, when there are many ways to do something it usually comes down to personal preference and not one thing or method being vastly superior.

I find that grits and polenta are like mashed potatoes, as in there are so many ways to make them and your method winds up being rather personal. I once used a Bob's Red Mill cornmeal, a medium grind I believe, and it was a disaster, so I would definitely buy something labelled "grits" or "polenta" from him and follow his particular instructions.

Personally, I like yellow grits over white and I make them with water because I just wind up adding tons of butter and sharp cheese at the end and the liquid doesn't seem to really make a difference. The only things I generally add are, salt (lots), butter (lots), cheese (whatever I have on hand, but something with an intense flavor; lots), cracked pepper (I like lots, but some is ok), and chives. Play around with it though, but like mashed potatoes, grits can be thinned easily but not thickened. You can keep warm liquid on hand for that.

Leftover grits are wonderful! I pour it into a baking dish, or whatever will hold them evenly, around ½", and allow it to cool. Slice it into squares and griddle it. SO GOOD with a fried egg and fixins.

Bob's Red Mill makes very good grits/polenta. For leftover grits, I reheat in the microwave a minute at the time, stirring frequently and adding liquid and they are almost as good as fresh.
Leftover grits also make great croutons when cut into cubes and panfried.

Bob's Red Mill should be fine. What you want for good grits is for them to be labled "stone ground." Stone ground grits are more coarse, take longer to cook, and are slightly irregular in shape. Leftover grits are good, but different than fresh. Treat leftover grits like you would leftover polenta. They won't be smooth and creamy but are fantastic cut into slices and fried!

ps-- Are left over grits eatable? Should I try to scale the grits recipe to "just enough"?