I have never met a bowl of grits that I didn’t immediately fall in love with. Whether buttered, cheesed, shrimped or yolked, a creamy bowl of boiled corn mush is—to me—the perfect breakfast. I usually make a big batch, then reheat the leftovers with a splash of milk or pat of butter as needed throughout the week. But sometimes I am left with an awkward amount—not enough grits for a whole bowl. But