This easy FBC (Freezer Bag Cooking) recipe comes from page 160 of Trail Cooking: Trail Good Made Gourmet. The recipe includes FBC and One Pot directions.
Is ti a savory breakfast? Or is it dinner? It can be either! It’s gluten-free and vegetarian as well.
Instant Double Corn Polenta
In a quart freezer or sandwich bag:
- 2 packets instant grits
- 1/3 cup dry milk
- ¼ cup freeze-dried corn
- 2 Tbsp shelf stable Parmesan cheese*
- ¼ tsp ground black pepper
FBC Method:
Place freezer bag in an FBC Cozy. Add in 1¼ cups boiled water, stirring well. Seal and let sit for 5 to 10 minutes to rehydrate corn. Stir well again.
One Pot Method:
Bring 1¼ cups water to boil in your pot. Add in the dry ingredients, stirring well. Cover and let sit 5 to 10 minutes to rehydrate corn. Stir well again.
In cooler temperatures, or at high altitude, use a pot cozy to insulate.
Serves 1 large appetite.
Notes*:
For short-term storage of meal add the cheese in. If making meals for long-term storage, put the cheese in a snack size zip top bag.
~Sarah