I’m preparing as much of our Sabbath meal for tonight as I can this morning. I chose the southern selection from the A Return to Sunday Dinner, and that selection includes fried chicken, buttermilk biscuits, green beans with smoked bacon, and hominy spoon bread.

Hominy spoon bread?

You have to understand, I’m mostly a self-taught cook and in my decade-plus of self-teaching, hominy spoon bread has never before crossed my menu plan. So, this morning the directions said to use 4 cups of prepared hominy grits. Okay. I’ve never made grits before, so I followed the directions on the back of the container which said 1 serving was equal to 1/4 C. So I made 12 servings (which, yes, technically should have equaled 3 cups, but it seemed like an awful lot of water, so I stopped there).

If you’ve made grits before you probably know where this is going. Apparently the 1/4 C = 1 serving means 1/4 C of unprepared grits = 1 serving, and once cooked, it = a whole lot more than 1/4 C. What this means practically is that I ended up with a LOT more than the 4 C of prepared hominy grits I needed to make the hominy spoon bread. What to do with the remainder of the grits?

I remembered seeing something about cheese grits on the back of the package and just so happened to have a block of Velveeta handy (I don’t normally keep this in my cabinet, so it was like a bonus today). I dumped in some Velveeta and some garlic powder and voila! Instant cheese grits.

Which, of course, I would be the only one to eat. I spent a few minutes eating a small bowl of cheese grits and staring at the large mound of leftover cheese grits in the pan and thought to myself, “Hmmm. I wonder if cheese grits can be saved.” And then I answered myself, “I supposed if they’ve been predestined.”

I may need this week’s Sabbath rest more than I thought…or just a good “theology of grits” class at Covenant.

PS: Anyone know if cheese grits, once prepared, can be stored and reheated with any success at a later time?