Can you freeze cheese grits is a question I’ve been wondering for years, so I finally tested that theory for myself. Cheese grits are a recipe that we all know and adore. Especially us Southerners. Those quick grits recipes are a side dish that truly warms our souls. South Carolina is known for its best quality grits. Regular grits, instant grits, and traditional grits. So, enough of the small talk. Let’s get down to the tea on this classic Southern dish.
Cheese grits are considered to be a quick meal that you can cook up easily. Some people enjoy this dish as a main dish and others as a side dish. Cheddar cheese grits are usually made in small portions or large portions with little water over medium heat. They are almost always uncooked grits. Even though you can choose different types, you can add heavy cream, whole milk, cold water, and black pepper. If you prepare these grit’s correctly, you can have them for the entire week.
Yes, you can freeze cheese grits for up to 4 months.
Leftover grits recipes are always popular this time of year so it’s only right we find a way to save them in the freezer. If you are freezing grits there are a few ways you can do so.
You can start by placing the grits in the oven and use the oven's time to defrost. That is a pretty easy and straightforward way. The next step is to place the large skillet over medium heat. Add chicken broth and frozen grits. Allow to cook for 10 minutes. Once the grits begin to melt, turn the stove to low and begin stirring until the white grits reach your desired consistency. Season to taste.
To reheat frozen cheese grits, you will first want to ensure your stove is on medium-high. Place dairy products such as milk, heavy cream, and frozen cheese grits in the pot. As mentioned above, go ahead and allow those to cook down. Once they begin to melt turn the stove to low and stir until done.
The shelf life of grits is up to 2 to 4 years. This all depends on the actual way that you store your grits. The most important thing is that I would definitely remove the dry grits from the packaging and store them in an air-tight container at room temperature in a cool pantry so that they last longer. I had some grit I got last year that I still use this year! In addition, I can say that I don’t have any mold information on grits as I have yet to experience any.
For every one cup of cheese grits, there are about 282 calories. This isn’t a bad choice of calories to burn if you can pair this with some good old protein. For instance, you should be alright calories-wise with catfish nuggets or no flour chicken. That’s if you are not on too strict of a diet.
Pork, beef, Turkey, fish, or chicken goes perfectly well with these cheese grits. Some people love to enjoy their grits with liver and gravy. Others like to enjoy their grits with a side of bacon and eggs. If you are not really a meat type of person, you don’t necessarily have to use meat. You can definitely serve your cheese grits with a side of fresh fruit.
Yes, the fun part about this recipe is that you can add pretty much anything you like to cheese grits. Now, I’m not saying add things like sugar and pizza to the grits. That’s just not how we do things in the South. ???? But again, it is you're preference.
Bob’s Red Mill has gluten-free grits and a few other brands. It’s always been said that all grits are gluten-free, but I would definitely check the label on any container of grits you may buy. You always want to double-check and make sure.
No, Cheese grits are not vegan, as they contain cheese. Which is an animal product,. But it is possible to make a vegan version by using vegan cheese> The only thing you will need to do is substitute by leaving the cheese out altogether and adding other flavorful ingredients such as nutritional yeast, herbs, and spices
Ground corn, specifically from less sweet, starchy types known as dent corn, is used to create grits. These can be derived from yellow or white corn and are typically identified by their corresponding labels.
The taste of grits resembles corn, but it is generally considered mild and a blank canvas for other flavors to blend in easily. The presence of cheese in stone ground grits makes them more flavorful, and it is believed that yellow corn grits have a stronger corn flavor compared to the subtle and hearty taste of white grits. Heirloom varieties are coveted for their unique flavors and are ground to a medium or coarse texture to retain their distinct taste and color. Quick cooking and instant grits are finely milled and have the mildest flavor.
So, If you want to prepare grits, use a ratio of four parts water to one part gritsadding more water is an option if they thicken too much while cooking). Put salt in the water, bring it to a boil, and then add the grits. For stone ground grits, stir them frequently.
By doing so the grits release their natural starches creating a silky texture and smooth consistency. Apart from water, chicken broth is also a suitable option. Add milk, cream, butter, or cheese if you want a richer and creamier taste. Quick cooking grits require the same water-to-grits ratio, but they take less time to cook (5-10 minutessince they are milled more finely. Instant grits have already been cooked and dehydrated.
You only need to rehydrate them with boiling water following the package instructions.. If you want to reduce .the time spent stirring, you can bake (the grits in the ..oven.
So, can you freeze cheese grits? Yes, you can freeze cheese grits and serve them up hot and ready with some good old pepper Jack cheese or sharp cheese.
Lastly, I love how versatile cheese grits are you can turn them into just about anything like shrimp grits, fish and grits, butter, grits, grits and gravy, southern grits, buttermilk grits, baked grits, lemon garlic shrimp, grits and eggs, and many more.
Well, that’s it for now, folks. I’ll see you next time.
Last Updated on June 12, 2023 by Ronalyn Alston | Published: June 12, 2023
June 12, 2023