When it comes to freezers, there are pros and there are cons. The pros are obvious, especially when you live in the country and shopping every day is out of the question. Being able to put the harvest from the vegetable garden away for wintertime meals is also a plus.
The negative is that you end up with a freezer full of plastic bags filled with lord-knows-what that you have long since forgotten about. Our neighbor told me one day that she once bought a freezer, but after a couple of years she got rid of it because she never could quite figure out what was in it, or why. The fact is, you do have to empty the freezer regularly to figure out what you're keeping.
Well, we did that last week and I found some treasures along with all the bags of frozen squash pulp and shrimp broth that we decided to throw out. One treasure, from my point of view, was a big zip-top bag of grits. I must have brought it back from the U.S. on a past trip. If you don't know what grits are, I'll tell you: they are what the Italians call polenta, but made from white corn (maize or maïs) rather than yellow corn.
Grits are mostly a breakfast food, while polenta is a lunch or dinner treat. Grits can be too. I cooked up a batch of the Southeastern Low Country specialty called "shrimp and grits" for lunch yesterday. For good measure, to go with the shrimp and grits I also cooked up some okra that was in the freezer. It made a good lunch.