Last night I was trying to make a big batch of ganache to use for covering a cake.  I don't make ganache often so I'm not that familiar with the proper consistencies.  I heated the cream on the stove and then poured it over the chopped chocolate and let it sit for a couple of minutes before stirring to melt the remaining chunks.  It seemed to all melt but became a bit grainy looking, but still stirrable like warm ganache.  I heated it a little more in the microwave in a few small bursts but didn't want to overheat it, and that didn't seem to help.  I let it set on the counter overnight and it did set somewhat, it became thicker and the top was a bit hard to break through with a spatula, but it was still very grainy.

My googling has told me: 1) You can fix grainy ganache by adding more cream or chocolate. but also: 2) You cannot fix seized/burnt ganache.  How do I know if this is 'seized' or just grainy?  Is it worth trying to save or should I start over?  I don't want to waste even more chocolate and cream trying to fix something that can't be fixed!

Edit to add:  I forgot to take a picture, but this is about what it looked like last night when I left it:

http://2.bp.blogspot.com/-aqZXXHGb6Gc/T1isU3X8DII/AAAAAAAAAQQ/pmco6bVFY-s/s1600/DSC_0347.jpg

http://www.midcenturymenu.com/wp-content/uploads/2013/08/IMG_2219_thumb.jpg

If it seized you'll know...It basically turns into a huge hard lump that you can't stir at all. If you can still stir it then try adding more hot cream like the article said.