Goodbye Artificial Ingredients
My grits recipes include meat and vegetables with several ways to add cheesy flavor so you don't have to rely on artificially-flavored instant grits packets from the store which include unnatural ingredients like partiyally hydrogenated soybean oil, corn syrup solids, artificial flavors and colors, and monosodium glutamate.
Quaker plain "quick" grits don't have any of the additives.
Dry Your Own Grits
Further down the page, you will find instructions for precooking and drying polenta, or "yellow grits," which are more nutritious and have more fiber than instant grits. Precooking and drying these coarser grits allows you to cook them on the trail with minumal fuel usage, just like instant grits. The big bonus is that they taste much better with more corn flavor.
Grits are Thirsty
When preparing grits recipes, remember that grits absorb a
lot of water. You’ll need to baby sit the pot with some
stirring. Add a little more water if necessary and be prepared to lift the pot off the stove to prevent burning. Add cheese options after the grits have cooked.
Pack goldfish in a small plastic bag and enclose with other ingredients in a larger plastic bag.
On the Trail:
Combine grits, vegetables and ham with water and soak for five
minutes. Light stove, bring to boil, and cook for one more minute.
Insulate pot and wait ten minutes.
Prior to serving, stir crumbled Goldfish or other cheese options into grits. If you use powdered cheese, add a little extra water.
Packing & Cooking Alternative:
If you package the grits in a separate bag, you can soak and bring the other ingredients to a boil first and then add the grits. This will make it much less likely you will have any problem with grits sticking to the bottom of the pot.
Pack and prepare in the same manner as Pizza Grits Supreme.
You might also like Shrimp & Grits Recipes.
For a single serving, follow the basic grits recipe formula of ¼ cup quick grits or ½ cup precooked and dried polenta, ¼ cup meat, ¼ cup veggies, and 1¼ cups of water.
Add in your cheese flavor of choice after you turn off the heat.
An alternative to using instant grits is to precook and dry polenta, also called "yellow grits" at home. Most of the nutrition is milled out of instant grits. Coarser milled grits contain more of the nutritious germ from the kernals as well as more fiber.
How to Cook & Dehydrate Polenta:
Yield: A ½ cup of polenta yields one cup after cooking and drying.
On the Trail:
In the grits recipes which call for ¼ cup instant grits, increase the quantity to ½ cup precooked and dried polenta since the size was doubled during precooking and drying.
To prepare a single serving of precooked and dried polenta by itself on the trail, combine ½ cup dried polenta with ¾ cup water and bring to a boil or high heat. Let it sit for a few minutes to finish absorbing the water and serve with complimentary items such as ratatouille and beans.
Next breakfast recipe: Sweet Potato Bark Porridge
Return to: Backpacking foods for breakfast
Find breakfast recipes in Recipes for Adventure