hiking2christ

• 1/2 cup instant polenta
• 2 Tbsp shelf-stable bacon
• 1/2 Tbsp dried onion flakes
• 2 tsp butter powder
• 1 tsp chicken or vegetable broth powder
• 1/4 tsp paprika
• 2 packets Parmesan cheese

At home: Combine everything, except the Parmesan, into a quart size freezer zip lock bag.

On the trail: Bring 1 1/2 cups of water to a boil. Add the polenta and simmer until cooked and creamy. Top with the Parmesan cheese.
Makes 1 serving

This recipe courtesy of One Pan Wonders