Creamy polenta with crispy bacon and caramelized onions is a great backpacking meal for the autumn. It is lightweight, tasty and calorie-packed to warm you up on a cold day.
calories: 584, protein: 28 g, carbs: 35.4 g, fat: 37.4 g, sodium: 1198 mg
1/2 chicken bouillon cube
2 tablespoons instant polenta
2 tablespoons freeze-dried grated Parmesan cheese
1 tablespoon ghee
1 small shallot, diced
3 slices smoked bacon, diced
Combine milk powder, bouillon cube and instant polenta in a small zip-lock freezer bag.
Pack remaining ingredients separately.
on the trail:
Bring to a boil 1 cup water in a pot.
Stream in the polenta mixture, whisking continuously.
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.
Melt the ghee in a frying pan; add onions and bacon.
Cook together until onions are soft; then remove from the heat.
Toss bacon grease with onions over cheesy polenta.