I really like polenta, either as a mush-type cereal starch with butter, or with sauce, or formed and fried as solotripper suggests.

I got some instant polenta from Packit Gourmet before our last canoe trip and tried it out at home.  It was surprisingly good for an instant food (cooks in one minute) and I intended to take it along on our trip and then forgot!  (Am having a lot of senior moments these days.)

I also made a really good spaghetti sauce on this last trip with foods ordered from Packit Gourmet, the tomato powder (add water and you have tomato paste--it is in a tiny packet and weighs NOTHING!), some f/d tomato pieces, mushroom pieces, onion dices, and some Italian spices I took along in an envelope.  It was very tasty and would be excellent over polenta.  We had it over three-cheese tortellini, but I can see the polenta as another tasty choice.

I've done the bacon bits as well. I also like to take sun dried tomatoes and cut them into small pieces and re-constitute in warm water until they plump. I remove the tomato pieces and use the water to make the polenta and then add the tomato back in as it cooks.

Sliced jalapeños works alone or with sun dried tomatoes for a little South Western flavor. If I'm doing it at home, I'd put a little sour cream and fresh Cilantro on the fried polenta slices, but I doubt sour cream would last long in the bush.

I think the possible uses for this ancient food is only limited by imagination and ingredients/seasonings you have on hand

solotripper wrote on Jul 26^th, 2010 at 2:44pm:

ST-

I've thought of it as a "bread" substitute.  I even picked up some bacon bits to sprinkle into the mix before frying.

It occurs to me that if you thin it out enough, it could also serve as a substitute for creme-of-wheat.

Anyone use it to thicken stews or soups?  How about as a replacement for a cornmeal-based breading for those waldo fillets?  (Of course, I'd have to jack it up a bit with some seasonings.)

dd

dd,

At the risk of " high-jacking " this thread, I too like Polenta, but maybe not served the same way as you?
I make it in the traditional way from whatever recipe that looks appealing, but enjoy if fixed as "left-overs" more than the regular way.

I put the polenta in a oblong Tupperware type container in the woods, a metal meatloaf pan at home. Cool overnight and next morning I take the "loaf", and slice into 1/2 " slices and fry in olive oil until crisp on each side. Served topped with a couple of over easy eggs at home or camp, and a side of bacon/sausage or better yet Waldo fillets, you have an excellent alternative too potatoes but with the same good carb benefit

As always, I'm looking for quick and tasty meals (or side dishes) for use while backcountry tripping.

Anyone have a favorite recipe for Polenta?

I cooked up a small batch this evening and seasoned with butter and Ms. Dash Garlic and Herb seasoning.  Not half bad and it was ready to eat in under 10 minutes.

dd