Cheesy Green Chile Instant Grits with Corn and Sun-Dried Tomato
Boil 3 1/4 cups water in a 2-quart pot on a camp stove or fire grate. Pour it over dehydrated corn and sun-dried tomato to soften for 5 minutes, then stir in instant grits, spices and sharp cheddar. Breakfast is on the table in about 20 minutes with one pot.
This is a savory, filling breakfast for mornings when you want hot food and almost no work. You mix the dry ingredients at home, bring one pot of water to a boil at camp, and stir everything together. Nothing needs frying, chopping or draining.
It packs small and weighs under two pounds for four people. A little chili powder and smoked paprika give it a Southwest flavor, and the corn and tomato add sweetness and chew. Use it for a backpacking morning or for a car-camping day when you'd rather spend your time on the trail.
Cheesy Green Chile Instant Grits with Corn and Sun-Dried Tomato
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- High flame to boil, then off the heat
- Pack weight
- 1.5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler optional
- One burner
- Some water
- One-pan cleanup
- Prep ahead
Ingredients
Gear you'll need
- 2-quart pot with lid
- Camp stove or fire grate
- Long-handled spoon
- Liquid measuring cup
- 4 bowls or insulated mugs
- Zip-top bags for the dry mix
Steps
-
Mix at home
In a zip-top bag, combine the grits, corn, tomatoes, onion, chili powder, paprika, garlic powder and salt. Shake well. Pack the cheese and pepitas in separate bags.
-
Boil the water
Pour 3 1/4 cups water into a 2-quart pot and set it over a hot stove flame or a fire grate. Bring it to a full boil, about 8 minutes.
-
Soften the corn
Take the pot off the heat. Scoop the corn, tomatoes and onion out of the dry mix by hand (about 1/4 cup of the chunky bits) and stir them into the hot water. Cover and let them sit for 5 minutes.
-
Stir in grits
Add the rest of the dry mix slowly while stirring so it doesn't clump. Cover and let it sit for 3 minutes, then stir again. It should be thick but loose.
-
Add the cheese
Stir in the cheddar and the olive oil until the cheese melts and the grits look glossy. If they're too thick, add a splash of hot water. Taste and add salt if needed.
-
Top and serve
Spoon into bowls or mugs. Sprinkle with pepitas and add hot sauce if you like. Eat while hot, since grits firm up as they cool.
Trail Notes
Mix the dry ingredients at home and pack the grated cheese and pepitas in their own bags. Write 'add 3 1/4 cups boiling water' on the dry-mix bag so you don't have to remember.
Aged sharp cheddar keeps without ice for a day or two when temperatures stay under 70°F and it's sealed in a bag. In hot weather, keep it in the cooler. Skip it if it sweats or smells sour.
Use pepper jack for a spicier bowl, or leave out the cheese and use 2 Tbsp nutritional yeast. Dehydrated green chiles work in place of the tomato if you have them.
Scrape bowls clean and wipe them with a bit of hot water. Strain the dishwater through a mesh strainer, pack out the food bits, and scatter the water at least 200 feet from streams, lakes and camp.
Campers ask
Can I use regular grits instead of instant grits?
Not with this just-add-water method. Stone-ground and regular grits need 20 to 45 minutes of simmering, so they won't soften in a few minutes off the heat.
Why do I add the corn before the grits?
Dehydrated corn takes about 5 minutes to soften in hot water. Instant grits thicken in 1 to 2 minutes, so adding them later keeps the corn from staying hard.
How do I keep grits from clumping?
Sprinkle the dry mix into the hot water slowly while stirring with a spoon. Keep stirring for about 30 seconds, then cover the pot.
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