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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. ....

South Carolina , United States , Betsy Cribb , Hector Sanchez , Leftover Grits Transforms Them , Tastiest Suppertime , தெற்கு கரோலினா , ஒன்றுபட்டது மாநிலங்களில் , பந்தயம் கிரிபிபி , ஹெக்டர் சான்செஸ் , எஞ்சியவை கட்டங்கள் உருமாறும் அவர்களுக்கு ,