Avoid Seized Grits

Grits seize - becoming stiff, clumped, or dry - when they lose moisture during cooking or cooling. This typically happens when grits are cooked at too high a heat, stirred too infrequently, or held too long before serving without additional liquid. Padma Lakshmi specifically noted that Sol Han's grits had seized, which was a significant flaw. The cure is simple: cook grits low and slow over gentle heat, stirring regularly, and add warm liquid (stock, water, or cream) as needed to maintain a loose, pourable consistency. Finish with butter, cream, or cheese just before plating. 

For home cooks, if grits have seized before serving, add a splash of warm water or cream, stir vigorously over low heat, and season again — they will return to their creamy consistency.