Grits Recipes

My grits recipes include ham and vegetables, but let’s face it; grits won’t wake you up without some butter or cheese. At home, I might drop half a stick of butter and some bacon grease into a pot of grits, but on the trail, butter spoils, and imitation Butter Buds taste like something other than butter to me.
Chef Glenn’s secret ingredient for adding real cheddar flavor to grits without carrying a heavy hunk of cheese is Pepperidge Farm Baked Goldfish. Pepperidge Farm packs those little fish with real cheddar cheese without slipping in any artificial ingredients or Trans Fat.
When preparing these grits recipes, remember that grits suck up a lot of water. Use ¼ cup of grits and 1 ¼ cups of water. Because the water gets absorbed quickly, you’ll need to baby sit the pot with some stirring. Shortly after the water and grits start to boil, you may need to lift the pot off the stove or adjust the flame way down if using a canister stove. If the grits get too thick, stir in a little more water.



Green Grits and Ham
Ingredients:

• ¼ cup quick grits
  
• ¼ cup peas, dehydrated
  
• ¼ cup deli ham, dehydrated
  
• ¼ cup Pepperidge Farm Xtra Cheddar Goldfish
  
• Salt and pepper to taste
  
• 1 ¼ cups of water
  
  
  
  
  
  
  At Home:
  For more information about dehydrating sliced deli ham, see DEHYDRATING MEAT
  Place grits, peas, and ham in a 4 x 6 plastic bag. Place Goldfish in a 3 x 5 plastic bag and enclose inside the 4 x 6 bag with the other ingredients.
  On the Trail:
  Combine grits, peas, and ham with 1 ¼ cup water. Bring to a boil and continue cooking for a minute or two. Stir frequently and reduce flame to prevent the grits from sticking to the bottom of the pot.
  Place pot inside insulating cozy for another five minutes to let the peas and meat finish rehydrating.
  Prior to serving, stir crumbled Goldfish into grits. I leave a few of the Goldfish whole for kicks.
  

Pizza Grits Supreme

Ingredients:

• ¼ cup quick grits
  
• ¼ cup mixed dehydrated tomatoes, peppers, mushrooms, and onions
  
• 2 tbsp pineapple pieces, dehydrated
  
• ¼ cup deli ham, dehydrated
  
• 1 ¼ cups of water
  
• ¼ cup Pepperidge Farm Xplosive Pizza Flavored Goldfish
  
• Salt and pepper to taste
  

Pack and prepare in the same manner as Green Grits and Ham.



DIY Grits:
Before your next backpacking trip, create your own grits recipes by dehydrating your favorite vegetables and meat. Peppers, tomatoes, and ground beef feel right at home in grits. For a single serving, follow the basic formula of ¼ cup grits, ¼ cup meat, ¼ cup veggies, and 1 ¼ cups of water.
Another trick for making cheddar cheese grits is to add a couple tablespoons of cheese mix from a package of Annie’s Homegrown Macaroni and Cheese.