Description
Savory fuel for the trail.
Ingredients
| 2 | pkt | instant grits |
| 2 | T | dry milk |
| 2 | T | bacon bits or shelf stable bacon |
| 1⁄2 | t | onion powder (not onion salt!) |
| 1⁄2 | t | dried diced garlic |
| 2 | oz | shelf stable cheddar cheese |
| 1 | c | water |
Notes
Find instant grits in well stocked grocery stores, in the cereal aisle. Make sure they are NOT ‘quick cooking’.
Find shelf stable cheese at www.packitgourmet.com. You can sub in fresh cheese or freeze-dried as well, depending on taste/pack weight/length of trip.
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.
Instructions
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.
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.
Courtesy of trailcooking.com
hiking2christ 
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