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.
Hi! I’m curious how you landed on the 1C water to dry ratio when the bag for the instant polenta advises 3C water to 1C grits for 4 servings. To end up with 1 serving, you need 1/4C, or 4T, grits, which is 2x the amount in your recipe. I find it difficult to believe that a hungry backpacker serving is half that of a normal human, even if there is supersizing going on. Thoughts?
All recipes published on our website are home and trail-tested and than adjusted to obtain necessary consistancy and taste. The portion is big enough to feed even hungry backpacker.
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