Basil Polenta with Sun-Dried Tomatoes
Basil Polenta with Sun-Dried Tomatoes
servings: 1
|
calories: 419
|
cooking time: 15 min
|
weight: 96 gr /
oz
Category: dinners, gluten-free, italian, lightweight, one-pot, vegetarian
nutrition info:
calories: 419, protein: 12.7 g, carbs: 44.9 g, fat: 21.2 g, sugars: 3.3 g, sodium: 758 mg
you'll need:
2 tablespoons full cream milk powder (Nestle Nido)
2 tablespoons instant polenta
1 handful sun-dried tomatoes
1 teaspoon dried basil
1/2 teaspoon low-sodium bouillon powder
Salt
Pepper
4 tablespoons freeze-dried grated Parmesan cheese
1 tablespoon ghee
2 tablespoons instant polenta
1 handful sun-dried tomatoes
1 teaspoon dried basil
1/2 teaspoon low-sodium bouillon powder
Salt
Pepper
4 tablespoons freeze-dried grated Parmesan cheese
1 tablespoon ghee
at home:
Combine milk powder, instant polenta, dried tomatoes, basil and bouillon powder in a medium-sized zip-lock bag.
Pack the remaining ingredients separately.
on the trail:
Bring to a boil 1 cup water in a pot.
Stream in the Basil Polenta mixture, whisking continuously.
Season to taste with salt and pepper.
Reduce heat to low and simmer for about 5 minutes, stirring, until smooth and thick.
Remove from the heat, stir in ghee and Parmesan.
Wow easy to follow instructions, thank you
after walking the old ghost trail and having bought prepared dehydrated meals YUCK
Have just bought a dehydrator and looking forward to home prepared meals