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

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.

 

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3 Comments

  1. Olita on June 22, 2021 at 1:29 am

    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?

    • Tanya Krezevska on June 22, 2021 at 10:17 am

      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.

  2. Jeanette Young on November 27, 2020 at 4:31 am

    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

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