Tuscan Polenta
Grits, polenta or corn meal. However you want to call it, it is the most versatile ingredient to use in outdoor cooking.
Tuscan Polenta
Tested by
5 oz / 150 g
Ingredients
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Olive Oil - 2 TB / 50 g
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Garlic - 3 cloves
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Sun Dried Tomatoes - 2 oz / 50 g
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Polenta, instant - 2 C / 180 g
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Water - 24 oz / 700 ml
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Dried Oregano - 1 tsp / 2 g
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Salt - 1 tsp / 5 g
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Parmesan Cheese - 2 oz / 50 g
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Artichoke hearts - 1 can / 15.5 oz / 440 g
Steps
1. Hydrate sun dried tomatoes in water. Let sit 5 min
2. Chop garlic, artichokes, sun dried tomatoes
3. TURN ON BURNER: HIGH HEAT
4. Add olive oil, garlic, artichokes, tomatoes
5. Cook 1-2 min
6. Add water, polenta, oregano, salt, parm cheese
7. Stir, stir
8. LOW HEAT
9. Cook 5 min. Thin out with water as needed
EAT & PACK IT OUT