My youngest said to me today, “We haven’t had grits in a long time.” So, my mind wandered to creating a new recipe. Is it traditional? No. And that is okay, in my view. Never quit looking for new ways to use carbs in trail food. You might get a recipe you really like!
Alistaire loved what I pulled together and ate nearly the whole bowl, only giving me a few bites. So I’d say the recipe was a winner.
Quaker sells instant grits in packets. I find them in larger chain grocery stores, look up high in the oatmeal section. You want the original flavor, not the flavored ones.
Is it breakfast? Dinner? Either one works; it’s a hearty, stick-to-the-ribs comfort food.
Cheesy Sausage Grits
Pack in a quart freezer bag or sandwich bag:
- 2 packets of instant grits
- ¼ cup freeze-dried sausage (or in smaller size)
- ¼ cup cheddar cheese powder
- 2 Tbsp dry milk
- 1 Tbsp freeze-dried or dehydrated onions, crumbled
FBC Method:
Place the freezer bag in an FBC Cozy. Add 1¼ cups boiled water, stirring well. Seal and let sit for 15 minutes to rehydrate. Stir well until the cheese sauce is fully mixed in.
One Pot Method:
Add 1¼ cups water to a small pot. Bring to a boil, add in the dry ingredients, and stir well. Put on the lid and remove it from the stove. Let sit for 10 to 15 minutes to rehydrate. Stir well until the cheese sauce is mixed in.
In cooler temperatures or at higher altitudes, use a pot cozy to insulate.
Serves 1 large appetite.
~Sarah