Cheesy Corn Grits
Instant grits with freeze-dried corn and Parmesan. Works as breakfast or a light dinner when you need something warm and fast.
- calories
- 320
- weight
- 4 oz
- cal / oz
- 80
- protein
- 24 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 10 min
- total time
- 12 min
- water
- 300 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Dinner
- Canister stove
- Alcohol / Esbit
- Backpacking
- Thru-hike
- Vegetarian
- Gluten free
- Nut free
- Eat in the bag
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Instant grits | 2 packets | standard camp packets, about 2 oz |
|---|---|---|
| Powdered milk | 1/3 cup | thickens the grits into something with body |
| Freeze-dried corn | 1/4 cup | |
| Parmesan cheese | 2 tbsp | hard cheese keeps without refrigeration; pack separately on long trips |
| Black pepper | 1/4 tsp |
Method
- Boil 300 ml of water in your camp stove.
- Place the freezer bag on a flat surface or nestle it into an insulated cozy.
- Pour the boiling water into the bag and stir immediately to break up any clumps.
- Seal the bag and let sit for 5 to 10 minutes while the freeze-dried corn rehydrates and the grits thicken.
- Stir well and eat directly from the bag.
Milk powder does real work here. It thickens the grits into something with structure instead of leaving you with a salty slurry. Freeze-dried corn adds fiber and nutrients without adding weight, and Parmesan provides the fat and salt that make this worth eating at mile 15.
In cold weather or at high altitude, wrap the bag in a cozy or tuck it into your jacket while it rehydrates. The corn takes longer to soften in thin air.
Packing
Mix all dry ingredients into a quart-sized freezer bag at home. For trips longer than a week, keep the Parmesan in a separate small bag to prevent it from greasing everything.
Variations
- Cook it in a pot: boil water, add the dry mix, stir to break lumps, cover and sit for 5 to 10 minutes.
- Add a small packet of dehydrated mushrooms or sun-dried tomatoes for savory depth.
- Substitute sharp cheddar or asiago for the Parmesan.
https://trailcooking.com/2023/11/28/trail-recipes-instant-double-corn-polenta