Mushroom Polenta With Chorizo Chips
Mushroom Polenta With Chorizo Chips
Creamy mushroom polenta topped with crisp smoked sausage chips
servings: 1
|
calories: 491
|
cooking time: 15 min
|
weight: 126 gr /
oz
Category: base camp, dinners, high-energy, italian
nutrition info:
calories: 491, protein: 26.9 g, carbs: 40.7 g, fat: 24.1 g, sugars: 0 g, sodium: 1376 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
2 tablespoons freeze-dried grated Parmesan cheese
30 gs chorizo (1oz), peeled and sliced 3mm thick
2 tablespoons instant polenta
1 handful dried porcini mushrooms (small, about 10g/0.35 ounce)
1/2 teaspoon vegetable bouillon powder
Salt
Pepper
2 tablespoons freeze-dried grated Parmesan cheese
30 gs chorizo (1oz), peeled and sliced 3mm thick
at home:
Combine milk powder, instant polenta, dried mushrooms and bouillon powder and 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 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 Parmesan, cover and set aside.
For topping:
Heat olive oil in a pan over medium heat.
Add chorizo slices and cook for about 2 minutes each side until crisp and golden.
Serve polenta topped with chorizo chips.
