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Polenta + Peppers

Italian-themed, very filling one-pot dinner — ideal for long days and late in a trip when appetites are big.

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Source: Andrew Skurka, andrewskurka.com/dinner-recipe-polenta-peppers

Servings: 1 · Cook: ~10–15 min in the field · Per serving: ~160 g dry weight

Ingredients

Base

  • 57 g quick-cook polenta
  • 14 g dried bell peppers (red + green)
  • 14 g sun-dried tomatoes, julienne cut

Flavour & aromatics

  • 5.5 g tomato powder (~2 tsp)
  • 8.5 g vegetable bouillon powder (~1 cube’s worth)
  • 3 g dried onion (~1 tsp)
  • 1.5 g granulated garlic (~½ tsp)

To finish

  • 23 mL olive oil (~1½ tbsp)
  • 21 g grated Parmesan
  • 14 g cashews
  • Salt, pepper, red pepper flakes, to taste

Method

  1. Pack — Solo: bag everything together except the olive oil and Parmesan. Carry the oil in a small leak-proof screw-lid bottle.
  2. Boil — Bring 350 mL of water to a boil. The sun-dried tomatoes are leathery, so they can go in with the cold water for extra softening time.
  3. Cook — Add the dry bag (polenta, peppers, tomato powder, aromatics, cashews) and return to a simmer for 30–60 seconds.
  4. Rest — Remove from the heat and let sit 5–10 minutes until the polenta is fully cooked and the vegetables are soft.
  5. Finish — Stir in the olive oil and Parmesan. Season to taste.

Notes

  • Quick-cook polenta only — traditional varieties take 40+ minutes and are inedible underdone. Quick grits also work.
  • Parmesan timing: add it only at the very end, off the heat — added early it turns into a sticky, gooey mess in the pot.
  • Lazy one-pot version: use ~475 mL of water, add everything at the start, and bring to a boil. Watch for splatter and stir regularly so the polenta doesn’t burn.
  • Tomato powder is non-negotiable per the author — it adds vital flavour. Easiest to find online; keeps well and works at home in pastas and risottos.
  • Additions: chunks of dry salami are excellent for flavour and protein (~55 g; eat it early in the trip). Pine nuts instead of cashews are more authentic; almonds also work.
  • More calories: increase the olive oil, Parmesan, or nuts.
  • Grated Parmesan is shelf-stable for weeks once opened; keep it in its own bag.

Nutrition (per serving, per source): ~650 kcal