- 2 packets instant grits
- 2 Tbsp dry milk
- 2 Tbsp bacon bits or shelf stable chopped bacon
- 1 tsp onion powder
- 1 tsp dried or freeze-dried diced garlic
- 2 ounces shelf stable cheddar cheese* or 2 Tbsp freeze-dried cheddar cheese
At home pack the dry ingredients in a pint freezer or sandwich bag, depending on method used for cooking. Tuck the cheese in with it. Mar bag “Add 1 cup water”.
FBC method:
Dice the cheese up, add to the freezer bag. Add in 1 cup near boiling water stirring well. Seal the bag tightly and let sit for 5 minutes or until cool enough to eat.
Insulated mug method:
Dice the cheese up and add it and the dry ingredients to your mug. Add in 1 cup boiling water and stir well. Cover tightly, and let sit for 5 minutes, or until cool enough to eat.
One pot method:
Dice the cheese up, meanwhile bring 1 cup water to a boil in your pot. Turn off your stove and add in the dry ingredients, then the cheese. Stir well, cover tightly and let sit for 5 minutes, or until cool enough to eat.
- Find instant grits in well stocked grocery stores, in the cereal aisle. Make sure they are NOT ‘quick cooking’ or “1 minute”.
- You can sub in fresh cheese or freeze-dried cheddar cheese as well, depending on taste/pack weight/length of trip. In the photo above we used freeze-dried. Find shelf stable cheese here.
- To add more fat, use whole fat dry milk.
- This meal works well as a savory breakfast. or as “polenta” for dinner.
- Dry weight of recipe is 5.8 ounces.
- 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).