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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

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.

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