This is a simple meal to make, and a hearty one to eat. For the non-vegetarians you can add beef jerky or even a bit of minced beef to, you know, beef it up ... Polenta is made from cornmeal, is gluten free, has lots of protein and a good source of fibre, iron, zinc and other minerals. Oh and it only takes a couple of minutes to cook. I do suggest using two pots for this recipe, one for the polenta and one for the vegetables.
At home preparationPlace all ingredients into the allocated bags. Label bags with the allocated number. Print out method at camp label and place with bags. Keep the tomato paste separate.
Method at campIn a pot add 1½ cups of water and add the contents of Bag 2. Soak for about 10 minutes. Bring to the boil and cook for 6 to 8 minutes, then add the tomato paste and cook for a further 1 to 2 minutes stirring occasionally. Remove from heat and cover. In another pot add ¾ cup water and bring to the boil, slowly pour in the contents of Bag 1 stirring constantly. Simmer for 2 to 3 minutes until the polenta thickens to a desired texture (or if you want a smoother polenta add more water). Take off the heat and place in a bowl. If needed reheat the sauce and pour over the polenta, enjoy.
Bag 1 (polenta mix)
Bag 2 (vegetables mix)
Water - 2¼ cups for preparation