Backpacker Pantry: Grits

I think grits, so-called polenta by my more refined cousins, is the forgotten staple in the backpack pantry. It is quick to prepare, filling and is a great boost on a chilly morning. I grew up on the stuff on cold winter mornings always spiked with copious amounts of brown sugar or maple syrup.

I individually pack:

• 1/4 cup grits (I prefer Bob's Red Mill Corn Grits)
• 1 tblsp. sugar
• pinch of salt

Then to prepare I add the contents to a small cook-in bag, add 3/4 cup boiling water and wait a couple of minutes. Taste can be improved by adding a tablespoon of butter (or the appropriate amount of butter powder) but you'll need soap for the cleanup.

One can substitute brown sugar or maple syrup for the sugar -- and it really adds to the flavor -- but these items would require separate packaging and thus more weight.