Grits are a food my husband really likes, but I really dislike cooking them. The way they boil is really messy and I have gotten burned a couple times while stirring them. They boil with big bubbles that pop all over the place no matter how low who set the heat.
So when I do make them I make a big batch and pour the hot mixture into a rubbermaid container and let cool. So that the next morning or so I can cut the now hard grits into squares, get what I need out and reheat. At that point I add butter or cheese depending on what is needed.
This will last us a week or 2 and does great for those quick morning breakfasts we need sometimes.