Cheesy Mushroom Polenta

servings: 1 | calories: 425 | cooking time: 15 min | weight: 96 gr / oz
Category: dinners, gluten-free, italian, lightweight, one-pot, vegetarian

nutrition info:

calories: 425, protein: 12.4 g, carbs: 47.9 g, fat: 21 g, sugars: 0.1 g, sodium: 749 mg

you'll need:

2 tablespoons full cream milk powder (Nestle Nido)
2 tablespoons instant polenta
1 handful dried porcini mushrooms (small, about 10g/0.35 ounce)
1/2 teaspoon vegetable bouillon powder
Salt
Pepper
1/4 cup freeze-dried grated Parmesan cheese
1 tablespoon ghee

at home:

Combine milk powder, instant polenta, dried mushrooms and bouillon powder in a small zip-lock bag.
Pack remaining ingredients separately.

on the trail:

For polenta:

Bring to a boil 1 cup water in a pot.
Stream in the Cheesy Mushroom 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, cover and let rehydrate completely.

 

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