Savory comfort food, for the cold mornings or nights? Grits are the creamy and warming bowl of yum for backpacking. I have made a different version of this recipe before, this one is streamlined for easier prep, using powdered cheddar cheese.
Cheesy Grits and Bacon
In a snack bag (if doing FBC, use a quart freezer bag):
- 2 Tbsp powdered cheddar cheese
- 2 Tbsp bacon bits
- 2 tsp dried onion flakes or onion powder
- 1 tsp granulated garlic
- 1 tsp butter powder
In a small bag:
- 2 Tbsp french fried onions
At home pack the dry ingredients as noted. Mark bag “Add 1 cup water”.
Add the grits to the freezer bag. Add in 1 cup near boiling water stirring well. Seal the bag tightly and let sit for 5 to 10 minutes or until cool enough to eat. In cold weather, or at altitude, put in a cozy to keep warm.
Insulated mug method:
Add the grits and cheese powder bag, and 1 cup boiling water in a large insulated mug, and stir well. Cover tightly, and let sit for 5 minutes, or until cool enough to eat.
One pot method:
Bring 1 cup water to a boil in a small pot (1.1 to 1.3 Liter size). Turn off your stove and add in the dry ingredients. Stir well, cover tightly and let sit for 5 to 10 minutes, or until cool enough to eat.
For all methods, then top with the onions.
Serves 1 to 2.
Instant grits are sold with oatmeal packets. Be sure to get instant, not 1 minute or quick cooking.
If you are packing meals for storage, do not add the bacon in until you are ready to make the meal. The bags are small and can be used up in one trip easily (add to a pasta dish, mashed potatoes, eggs, etc).