Basil Polenta with Sun-Dried Tomatoes
calories: 419, protein: 12.7 g, carbs: 44.9 g, fat: 21.2 g, sugars: 3.3 g, sodium: 758 mg
2 tablespoons instant polenta
1 handful sun-dried tomatoes
1 teaspoon dried basil
1/2 teaspoon low-sodium bouillon powder
4 tablespoons freeze-dried grated Parmesan cheese
1 tablespoon ghee
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.