Have you ever wondered if you can preserve your leftover cheese grits by freezing them? Cheese grits are a delicious Southern dish made with a combination of creamy grits and cheese, creating a rich and comforting meal. However, making a large batch of cheese grits can sometimes result in leftovers. In such situations, freezing cheese grits might seem like a convenient solution to avoid waste and enjoy this savory dish at a later time.
What do poor people in the United States of America eat?
I’m going to try to answer this from a broader perspective, meaning everyone knows ramen and bread are cheap…. And that sometimes you end up putting the only couple things in the house together and calling it a meal (like a potato chip sandwich and if you really want to jazz it up put some ketchup on it) but I have had a low budget my whole little life, and yet I am a foodie, so I have seriously been trying to become inventive with cheaper foods. Some of these are cheap because of price, some because a little goes a long way, and some because they’re home made.
Often the key is simplicity like not having a million ingredients, but another key is staples. I try to keep these items on hand: olive oil and balsamic vinegarette(on sale at big lots), 32 oz bottle of lemon juice lemon juice (you can buy it for $2–3 if you buy store brand at kroger or save a lot) milk, butter, flour, tahini, cornmeal, eggs, crackers, and spices. I buy eggs for about $1.30 at save a lot for a 30 count. Milk is about $2.25 a gallon and the other staples are cheap there too. As for spices, I gather up $1 spices wherever I can, from big lots, the dollar tree, the dollar store, and kroger, but occasionally will find some at the local foreign markets (like a huge bag of cumin from india for $3, or a huge bag of zaatar for about the same). At aldi’s you can buy five heads of garlic for $1. Basically I try not to spend over a dollar for any standard size spice. I go to multiple stores to get different deals. (Like I’ll scan aldi’s for produce items as save a lot has limited produce). I grow tomatoes. Why? Because that is the only way I can afford them, but they are plentiful, tastier, and all organic. I also buy anything I can under budget if possible. This gives me room to stock up on any given thing that keeps well when it’s on deep discount.
Meat really is expensive so here are my tricks: I will look for hams and the like when I know the sale prices have just changed because Kroger’s policy is if it rings up wrong and they priced it it’s free. Out of the probably twenty times I have really looked I have gotten two free hams, that’s not bad at all. Chicken leg quarters are so cheap and so so good for homemade chicken noodle. Noodles:$1 carrots:$ $2 for 2 lbs, onions are cheap too so that meal doesn’t cost a fortune but goes a looong way. But they are very good cooking them as you would any other cut, add your favorite seasonings and you’re set. Occasionally I will buy tuna if it’s on sale for $.69 I’ll snatch them up. The best place for me to find good quality meats on sale is my save a lot because their meat department is very good. I look for any red meat that’s 2–5$ a pound. When I feel like treating myself to a more luxurious option I buy t bones or ribeyes when they go on sale for $4.99 a pound. I stretch whatever meat’s on sale by adding carrots onions and potatoes if I am doing roast or whatever I can find cheap in produce to go with steak which is generally one of these options : potatoes, corn, squash or zucchini, caramelized onions, Kroger has loose Portobello mushrooms for $.99 a pound which I’ll cook in a litttle worsterschire for steaks. All the previously listed veggies are $.99 per pound or less. My most recent favorite thing to do is take a whole ten pound bag of chicken leg quarters ($4.70 at save a lot) and boil them with bay leaves, garlic, onion, carrot to make chicken broth. I save that for soup. I pull the chicken and put the bones, fat, etc back into the broth to let it boil longer and add salt. Then I take ketchup. Liquid smoke, off brand A 1 sauce, and a little vinegar and mix to make a BBQ sauce for the pulled chicken. There’s no telling how expensive it would be to get all that BBQ, but it tastes awesome!!! All for the price of one BBQ sandwich. Wow. I’ve also made humongous batches of chicken and dumplings with leg quarters and they were perfect.
Beans and cornbread oh yes. I buy a bag of pintos for about $1, a little slice of country ham for .79, when it’s available. If you have bacon fat you can add a couple teaspoons of that instead, I also like to add a touch of Tony cacherez seasoning after cooked. All you do is boil them for about three hours or until tender making sure to add water when needed and salt last (if you salt during cooking it toughens your beans). Add your favorite cornbread recipe and you have a very cheap meal that will make about six good size portions that really stick to your ribs. If you don’t have what’s needed for cornbread you can just do potatoes (so so cheap and versatile). Or a can of vegetables, I always find $.49 cans at aldi’s or save a lot, or even big lots.
Dips and spreads are good if you keep crackers and or cheap veggies on hand for them. I always have carrots (less than $2 a pound) and when aldi’s has cucumbers for $.33 each I have those. I buy dips and spreads like baba ganoush, adjvar, and bruschetta spread, or olive tapenade when they’re on sale for $3.00 or less because not only do they go well on crackers but I have also used the tapenade and a little parmesean ($1.00 at save a lot) with salt, Italian herbs, fresh garlic, tomatoes, olive oil, and a dash of balsamic vinegarette to make a poor man’s caprese salad. It sounds like a lot but these are literally all in my pantry at all times. Hummus is another thing I make regularly. One jar of $6 tahini (sesame seed paste used to make hummus) purchased at my international market lasts through about 15 batches of hummus. I just add a little bit of that, lemon juice, olive oil, to a can of chickpeas with a little bit of the liquid and mix in my food processor. It makes twice the amount as you’d get in the larger packages and you’re probably spending about a fourth of the cost making your own home made hummus. For carrots, broccoli, tomatoes or cucumbers I will use the $.50 ranch packet mixed with a tub of sour cream ($.99 when on sale) to make a tasty ranch dip.
Healthier options are available if you aren’t picky. I am not, because I have eaten so much ramen that I just prefer literally anything else. I love love love kale. Often I just enjoy a massaged kale salad, if you’ve never tried one, you’re going to be so surprised at just how good it is. And since I have the staples I do, I can put in lots of things to taste great with my massaged kale. Generally I just opt for garlic, tomatoes, onions, and Parmesan with a balsamic vinaigrette dressing ( that I also make) and olives if I have them.
Cabbage; usually $.69 – $.99 per pound, the key is to not overcook. Be generous with butter and salt and you have delicious southern style cabbage.
Easy ( and delicious)honey mustard: honey+ mustard
Easy BBQ sauce: ketchup+ liquid smoke
As I mentioned before, hummus and veggies is an option.
Celery or bananas, with peanut butter, filling and won’t break the bank. When I have dried fruit or raisins I add this with banana n peanut butter, same with granola.
Cous cous ( I make sure to get this at the Arabic markets because what I pay $8 for at Kroger I can get for as cheap as $3 for twice the amount), with your favorite seasonings or any other produce you’re looking to use up
Edemame, salt and pepper and steam you have a perfect snack
Dried fruit. I got a deal on raisins and other dried fruit after Christmas last year and still have a huge container of raisins I use in oatmeal and cereal especially (these things stay good for a while)
Canned fruit, often cheaper than fresh. I use canned pineapple and/ or mandarins in my yogurt
Yogurt for about $2 you can get a large tub of yogurt. One of my local coffee shops has what they call “winter salad” which inspired me to make this recipe: yogurt ( I use plain + honey but you can use vanilla), raisins, walnuts, mandarins, and pinapple. When I worked at Waffle House I could just bring a handful of pecans home to throw in but now sometimes I cheat n use crushed peanuts, or you can generally get a bag of almonds or pecans for $3 at aldi’s, but if you can eat them like I do that deal is kind of expensive.
Oatmeal. What can I say, you get a whole bunch for super cheap, great with raisins…not the packets, but the “ barrel size” which you can usually find for about $2.00
Grits. I have a bag of these I’ve had since October. A little goes a loooooong way. I eat mine with butter and salt, and mix in my scrambled eggs and bread pieces. Jalapeños and/ or cheese are also good added if you have any. For those who like the new Orleans style shrimp n grits you just add cheese, Tony cacherez seasoning and shrimp
Pasta. Basic pastas are cheap. I like to do a butter herb sauce sometimes. Fresh garlic and /or tomatoes does a lot to spice it up too. You can even make pasta salads with some staples you may already have on hand.
Potatoes. If there is any versatile veggie it’s a potato. I like to pick fresh chives from my own back yard and put it on top of a baked potato with butter and salt. At various times we have just enough of something not to get rid of it, but not enough for another meal… like salsa, chili, cheese, sour cream; these all go great on a baked potato. Potato salad is another thing that’s easy ( I generally also have mustard, Mayo, and relish which makes a basic potato salad). You can fry them, mash them, soup them, there are soooo many ways to eat them and the more you buy the better of a deal you get, but they also grow easy just from the bad spots on potatoes not only can you use the rest of the potato, but you can grow even more if you plant the parts you wouldn’t use! If you bought chicken leg quarters, you could even do a roast with carrots, potatoes, and onions and a little would go a long way.
Peanuts. I buy the huge ones because what appeared to be nearly a gallon of peanuts cost me $6. Has lasted me months.
Ramen. I know everyone has tried something different in their ramen. My three favorite things to add to ramen: shredded cheese, egg, and chives from my back yard. Occasionally I will have sauce but no pasta and have used it for that (not as good but it works in a pinch) I will also note that the noodles are really not bad on their own. Uncooked.
Trail mix. I go get a few dollar tree finds and make my own. Any combination of shredded coconut, chocolate chips, soybeans, dried cranberries, tropical mix ( mango, papaya, and pineapple, and peanuts. That’s five dollars for a bunch o’ trail mix, and it’s customizable.
Pickled stuff. I’m not sure why but I can find lots of random pickled items on sale at big lots and aldi’s, even dollar tree. Everything from cabbage to okra.
Stir fry. $1 buys me cheap soy sauce, but if you regularly cook stirfry you might want to consider purchasing chili oil as it’s awesome when you just add a few drops to stirfry or soup. You can get a frozen bag of stirfry veggies cheap and add it to rice . If you take your cooked rice, add a little oil and egg and “recook” in a large pan or a wok, you have fried rice.
Miso soup. Soup base : under $5. Seaweed I could literally buy enough for two years worth for $2.00. Tofu- I skip on this because I don’t have to have it, but with how little you need for Miso soup it’s not a bad price but whatever you don’t use quickly can be frozen.
Corn bean salad: can of corn, can of chickpeas, can of black beans, small onion, cumin to taste, a pinch of sugar, + your favorite vinegarette. Simple corn bean salad that is so good, it’s mildly sweet and savory ( I get the sweeter kernel corn) and you can add things like kidney beans, black eye peas, cilantro, tomatoes, even taco mix instead of the vinegarette for a southwestern version. I added Chipotles for the southwestern version.
I guess in order to be poor and eat well planning is a must. I try to keep staples that will allow me to change which foods I eat from week to week. That’s why a lot of my staples are dry ingredients or can keep well. If I make a large batch of something that cost $10, it’s not a big deal if it makes ten servings. Be sure to freeze what you don’t eat right away. Hummus, breads, pastas, and soups generally freeze well. When my bananas go too ripe I freeze them for smoothies. Get items on sale!!!! If it is something you regularly eat read the expiration and get as much as you have space for. I will quickly abandon a meal I have had a million times before to be able to enjoy a sale item that normally I wouldn’t be able to afford. Like for example if I find huge potabellos on sale immediately I think to myself “what do I already have that I could stuff these with,” or “how can I preserve these to use when I do have a use for them”. (By the way if you freeze your mushrooms in butter and salt it’s excellent for soups, omlets, and pastas). Always think about if you can preserve/ freeze/ save something on sale for later use. I found the giant slim Jim’s my husband takes in his lunch for $.10 each and I got all they had. They’re a couple months from expiration but in the freezer they went, presealed and airtight. Don’t throw away food, save it in the freezer if you won’t eat it in time. Look at what you do have before grocery shopping and try to plan what you’re having for the week, and shop on a full stomach!
But can you actually freeze cheese grits without compromising their taste and texture? Freezing dairy-based dishes like cheese grits can be tricky, as dairy products tend to change in consistency when frozen and thawed. The success of freezing cheese grits depends on the ingredients used and the proper freezing and thawing techniques. Understanding the best practices for freezing cheese grits can help you maintain their delicious flavor and creamy texture even after they have been frozen.
Freezing Cheese Grits: A Handy Guide
Are you wondering if you can freeze those delicious cheese grits? The good news is that yes, you can freeze cheese grits! Freezing cheese grits is a convenient way to enjoy this classic Southern dish at a later time. Whether you have leftovers or want to prepare a batch in advance, freezing cheese grits can be a time-saving solution.
To freeze cheese grits successfully, it is important to follow a few simple steps. First, allow the cheese grits to cool completely before freezing. This will help prevent the formation of ice crystals and maintain the texture of the grits. Once the cheese grits have cooled, transfer them to airtight containers or freezer bags. Be sure to leave some room at the top of the container or bag to allow for expansion as the grits freeze.
When you are ready to enjoy your frozen cheese grits, simply thaw them in the refrigerator overnight. You can then reheat the cheese grits on the stovetop or in the microwave until they are heated through. Adding a splash of milk or water while reheating can help restore the creamy texture of the grits.
By following these simple steps, you can easily freeze and reheat cheese grits for a delicious and convenient meal anytime. So go ahead and freeze those cheese grits for a tasty treat whenever the craving strikes!
Why Should You Freeze Cheese Grits?
Freezing cheese grits is a convenient way to store and preserve this delicious dish for later use. By freezing cheese grits, you can make a large batch ahead of time and have individual portions ready to enjoy at a moment’s notice. This is especially handy for busy mornings when you need a quick and satisfying breakfast or for those times when you crave a comforting side dish without the hassle of cooking from scratch.
When you freeze cheese grits, you can extend their shelf life significantly. By properly storing them in airtight containers or freezer bags, you can keep cheese grits fresh for up to several months. This means you can always have a tasty and hearty dish on hand whenever you need it, saving you time and effort in meal preparation.
Another reason to freeze cheese grits is to reduce food waste. If you have leftover grits that you know you won’t be able to finish before they spoil, freezing them is a great way to ensure they don’t go to waste. Simply portion out the leftovers into freezer-safe containers and pop them in the freezer for later use. This way, you can enjoy your cheese grits at a later date without having to throw them away.
In addition to the practical benefits of freezing cheese grits, there is also the convenience factor to consider. By having pre-made cheese grits in your freezer, you can easily pull them out whenever you’re in the mood for a delicious and comforting meal. Whether you’re looking for a quick breakfast or a satisfying side dish, having frozen cheese grits on hand can make mealtime a breeze.
To help you better understand the benefits of freezing cheese grits, here’s a table outlining some of the key advantages:
| Benefits of Freezing Cheese Grits |
|—————————————-|
| Convenient meal prep |
| Extended shelf life |
| Reduced food waste |
| Easy meal options on hand |
| Time-saving and hassle-free cooking |
In conclusion, freezing cheese grits is a practical and efficient way to store this classic dish for future enjoyment. Whether you’re looking to save time in meal preparation, reduce food waste, or have convenient meal options on hand, freezing cheese grits is a smart choice that can make your life easier and more delicious.
How to freeze cheese grits?
Freezing cheese grits is a great way to preserve this delicious dish for later enjoyment. Here are some steps to follow when freezing cheese grits:
1. Cook the cheese grits according to your favorite recipe. Make sure they are fully cooked and seasoned to your liking before freezing.
2. Allow the cheese grits to cool completely. This step is important to prevent condensation from forming inside the container when you freeze them.
3. Portion the cheese grits into individual serving sizes or in a larger container if you prefer. Use airtight containers or freezer-safe bags to store the grits.
4. Label the containers with the date of freezing to keep track of how long they have been stored.
5. Place the containers in the freezer and store them for up to 2-3 months for best quality. Be sure to stack the containers carefully to maximize freezer space.
6. When you’re ready to enjoy the cheese grits, thaw them in the refrigerator overnight or in the microwave on a low setting. Reheat them in a saucepan on the stovetop, stirring occasionally until heated through.
By following these simple steps, you can easily freeze cheese grits and have a convenient and delicious meal ready whenever you need it. Enjoy your cheesy, creamy grits without any hassle!
Thawing and reheating cheese grits
When it comes to thawing and reheating cheese grits, it’s important to do so properly to maintain the texture and flavor of the dish. If you’ve stored your cheese grits in the freezer and are ready to enjoy them again, here are some tips on how to thaw and reheat them effectively.
To thaw cheese grits, the best method is to transfer them from the freezer to the refrigerator. Allow the cheese grits to thaw overnight or for at least a few hours until they are completely thawed. This slow thawing process helps prevent the grits from becoming too watery or losing their original consistency.
Once the cheese grits are thawed, you can reheat them using various methods. One option is to reheat them on the stovetop. Place the thawed cheese grits in a saucepan and heat them over medium-low heat. Stir the grits occasionally to ensure they heat evenly and don’t stick to the bottom of the pan.
Another option for reheating cheese grits is to use the microwave. Place the thawed cheese grits in a microwave-safe dish and heat them in short intervals, stirring in between each interval. This helps distribute the heat evenly and prevents the grits from becoming too hot in certain spots.
If you prefer a crispy texture, you can also reheat cheese grits in the oven. Transfer the thawed cheese grits to a baking dish and cover them with foil. Bake in a preheated oven at a low temperature until the grits are heated through. For a crispy top, remove the foil during the last few minutes of baking.
By following these thawing and reheating tips, you can enjoy your cheese grits just as deliciously as when they were freshly made. Experiment with different reheating methods to find the one that best suits your preferences and enjoy a comforting and satisfying meal of cheese grits whenever you desire.
Thawing Frozen Cheese Grits
When it comes to thawing frozen cheese grits, there are a few important steps to ensure they retain their texture and flavor. Whether you’ve made a big batch of cheese grits and want to freeze the leftovers for later, or you’re planning ahead for a quick and easy meal, properly thawing frozen cheese grits is essential.
The best way to thaw frozen cheese grits is to transfer them from the freezer to the refrigerator. This method allows the cheese grits to thaw slowly and evenly, preserving their creamy texture and preventing them from becoming watery. Simply place the frozen cheese grits in a covered container or resealable bag and let them thaw in the refrigerator overnight.
If you’re short on time and need to thaw the cheese grits more quickly, you can use the microwave. To thaw frozen cheese grits in the microwave, transfer them to a microwave-safe dish and heat them on a low setting in 1-minute intervals, stirring in between until they are fully thawed. Be careful not to overheat the cheese grits, as this can cause them to become dry or rubbery.
Once the frozen cheese grits are fully thawed, you can reheat them on the stovetop or in the microwave, adding a little extra liquid if needed to restore their creamy consistency. By following these simple steps, you can enjoy delicious cheese grits that taste just as good as when they were freshly made.
Reheating frozen cheese grits
Freezing cheese grits is a convenient way to store this delicious dish for later consumption. When it comes to reheating frozen cheese grits, there are a few important steps to ensure that they retain their flavor and texture.
To reheat frozen cheese grits, start by transferring the desired amount of grits from the freezer to the refrigerator the night before you plan to eat them. Thawing them in the fridge will help prevent the grits from becoming soggy when reheated.
Once the cheese grits have thawed, you can reheat them using a microwave or stovetop. To reheat in the microwave, place the grits in a microwave-safe dish and heat them on high for 1-2 minutes, stirring halfway through. If using the stovetop, transfer the grits to a saucepan and heat them over low heat, stirring occasionally to prevent sticking.
When reheating cheese grits, you may need to add a little extra liquid, such as milk or broth, to help restore the creamy texture. Taste the grits as they heat up and adjust the seasoning as needed.
Once the cheese grits are thoroughly heated, serve them hot and enjoy the comforting flavors of this classic Southern dish. With these simple steps, you can easily reheat frozen cheese grits to perfection every time.
Tips for Freezing Cheese Grits
Freezing cheese grits can be a convenient way to preserve this delicious Southern dish for later enjoyment. Here are some tips to help you successfully freeze and reheat cheese grits:
1. Cook the cheese grits according to your favorite recipe, ensuring that they are fully cooked and seasoned to your liking.
2. Allow the cheese grits to cool completely before freezing. This will help prevent ice crystals from forming, which can affect the texture of the grits.
3. Portion the cheese grits into individual servings or a larger container, depending on how you plan to reheat them later. Freezing in smaller portions can make it easier to defrost only what you need.
4. Cover the cheese grits tightly with plastic wrap or aluminum foil before placing them in an airtight container or resealable freezer bag. This extra layer of protection will help prevent freezer burn.
5. Label the container with the date of freezing to keep track of how long the cheese grits have been stored in the freezer. Cheese grits can typically be frozen for up to 3 months.
6. To reheat frozen cheese grits, remove them from the freezer and let them thaw in the refrigerator overnight. Alternatively, you can reheat them in the microwave or on the stovetop, stirring occasionally to ensure even heating.
By following these tips, you can enjoy cheesy, creamy grits even when you’re short on time. Freezing cheese grits is a great way to have a comforting and satisfying meal ready to enjoy whenever the craving strikes.
Use proper packaging
When freezing cheese grits, it’s crucial to use proper packaging to maintain the quality and flavor of the dish. The packaging you choose should be airtight and moisture-resistant to prevent freezer burn and retain the freshness of the grits.
One effective way to package cheese grits for freezing is to use airtight containers or resealable freezer bags. Make sure to remove as much air as possible from the packaging before sealing it to minimize the risk of freezer burn. Label the containers or bags with the date of preparation to keep track of how long they have been in the freezer.
Another option is to use heavy-duty aluminum foil to wrap the cheese grits before placing them in the freezer. Wrap the dish tightly and ensure there are no exposed areas to prevent moisture loss and maintain the texture of the grits when you reheat them later.
By using proper packaging techniques, you can preserve the flavor and texture of cheese grits when freezing them for later consumption. Choose the right containers or wrapping materials and follow these guidelines to ensure your frozen cheese grits taste just as delicious as when they were freshly prepared.
Conclusion: Label and date the packages
When freezing cheese grits, it’s essential to label and date the packages to ensure proper organization and tracking of the frozen food. By following this simple step, you can easily identify the contents and know how long they have been stored in the freezer. This will help you maintain the quality and freshness of the cheese grits and avoid any confusion when it’s time to thaw and enjoy them.
- Label each package with the date it was frozen
- Include a description of the contents (cheese grits)
- Use a permanent marker or freezer labels for durability
- Store the packages in an organized manner for easy access
Crock Pot Cheese Grits – How To Store Grits So They Last Longer
FAQ
Can you freeze grits?
If you purchase grits in bulk or eat a box slowly, freeze the dry grits in an airtight container for up to 30 days to prevent the eggs from hatching. Once frozen, the grits can be stored in air-tight packaging in a cool pantry for up to one year from the original time of purchase.
How do you make grits taste better?
Use half-and-half or heavy cream in lieu of the milk. It will give the grits an even richer, creamier taste and texture. Try different types of cheese (or a blend of different cheeses), such as dollops of softened cream cheese, Parmesan cheese, goat cheese, blue cheese, Gouda cheese or Swiss cheese.
Can you make cheese grits from scratch?
Grits are a terrific quick breakfast or side to whip up in less than 30 minutes. You want to keep an eye on them and stir often to ensure they don’t stick to the pot; but otherwise, there’s not much more to making cheese grits from scratch. What Are Grits? Corn grits are made from finely ground and boiled cornmeal.
What color are cheese grits?
Shredded cheddar cheese: yellow cheddar cheese gives these cheese grits their gorgeous yellow color. You’re 5 simple steps away from these super creamy cheese grits:
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