Breakfast Recipe: Southwestern Grits

in ,

I know, I know, they are not proper grits. But they taste awfully good. This is hands down my favorite backcountry breakfast. It can be made vegetarian by leaving out the bacon crumbles, and vegan by also leaving out (or substituting for) the milk powder and cheddar.

  • 70 grams instant polenta

  • 3 grams freeze-dried jalapeño peppers

  • 5 grams freeze-dried onion (preferably sautéed onion, available from Packit Gourmet)

  • 7 grams freeze-dried corn (preferably roasted corn, available from Packit Gourmet

  • 3 grams dehydrated green onions

  • 14 grams powdered whole milk

  • 7 grams freeze-dried cheddar or 1 oz fresh cheddar

  • 25 grams bacon crumbles

  • 1 tablespoon olive oil or butter

At home: Combine all dry ingredients (everything except the bacon and olive oil / butter) in a zip-top bag. Just before departure, portion bacon crumbles (if using) into a small zip-top bag and olive oil or butter in a sturdy container. (Single-serving olive oil packets are a good option here, available from Packit Gourmet and others.)

In camp: Bring 12 oz water to a boil. If you’re using a bowl, pour the dry ingredients and bacon crumbles into your bowl, then pour in the water after it’s come to a boil. If you’ll just be making it in your pot, wait until the water boils and then dump everything in there. Stir well, cover, and let sit 5-10 minutes, stirring once or twice to make sure things hydrate evenly. Stir in butter or olive oil and enjoy!

Nutrition: 620 kcal, 20 grams protein.

Sourcing:

  • Dehydrated and freeze-dried vegetables can be purchased from a variety of online retailers, such as Packit Gourmet and North Bay Trading Co.

  • Whole milk powder is available in grocery stores and online. Peak and Nido are two common brands.

  • Freeze-dried cheese is available from Packit Gourmet, among other retailers.

  • Bacon crumbles are available at some grocery stores and, once opened, keep for a few days unrefrigerated. Wellshire is one brand I’ve used.