Perfect Cheese Grits
It's getting to be chilly even in West Texas. Alton Brown has a good basic grits recipe (note: he uses cornmeal. He doesn't call it polenta and he doesn't demand hominy. He understands that this is comfort food, and I salute him for acknowledging that it's a comfort to your budget, too).
At our house there are seldom leftovers when we have cheese grits.
But when there are I like to put them to use -- I'll move them into a loaf pan and chill them at least overnight. The next day I'll cut them into slices about 1/2'' thick and brown them in a heavy skillet (I like bacon drippings for this; ymmv). When they look like French toast, I'll plate 'em up; if it's breakfast they'll get a fried egg on top and bacon or ham alongside. If it's lunch they'll get served with a simple bean dish (drain a can of your favorite beans, and reheat in the microwave or on top of the stove. Pour in a bowl and add, per cup of beans, 2 generous tbsp fresh pico de gallo and 1 tbsp each shredded cheddar and bacon bits. Stir well and serve hot.) For supper they're liable to get served with chili.
What are y'all cooking for cold-weather nights?