- 2 packets instant grits
- ¼ cup freeze-dried cheddar cheese
- 1 tsp butter powder
- ¼ tsp dried garlic
- ¼ tsp red pepper flakes
- 1 can 4.5 to 5-ounces chicken, with pop top
At home pack the dry ingredients in a sandwich bag, tucking with the chicken and cheese.
One Pot Method:
Bring 1¼ cups water* and chicken (with any broth) to a boil in your pot. Add in the dry ingredients, stirring well. Turn off the stove, cover and let sit for 5 minutes.
Pack the dry ingredients into a quart freezer bag.
Place the freezer bag into an FBC Cozy. Add in the chicken (with any broth) and 1¼ cups water* that has been boiled, stirring constantly as you add it. Seal and let sit for 5 minutes.
Using 1 Minute Polenta:
In your pot or stove-safe metal mug bring 1 cup 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! If it is splattering, take the pot off of the stove till it settles down.
Cook for 1 minute, stirring constantly. 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.