- ¼ cup instant (1 minute) polenta
- 1 tsp butter powder
- ¼ tsp dried garlic
- 1 tsp red pepper flakes
- 1 can 3-ounces chicken, with pop top
- 1 ounce cheddar cheese
At home pack the dry ingredients in a small bag, tucking with the chicken and cheese. Mark bag “Add 1 cup water”.
Cube up the cheese and set aside.
In your pot or stove-safe metal mug bring the water to a boil. Lower the heat to medium, add in the dry ingredients and start stirring rapidly. Meanwhile lower the stove to as low as it will go.
Be careful with the heat – polenta can be a mini-volcano if you don’t lower the heat fast!
Cook for 1 minute. Turn off the heat and add in the chicken (with any broth) along with the cheese. Stir in till melted. The polenta will get stiff as it sits and cools.