masa harina or instant polenta/grits

[Diane Pinkers]

I have instant polenta, and have seen instant grits in the store.  I’ve used the instant polenta for a couple of recipes.  Reading about “tamale pie” recipes for backpacking, and also the thread on making tortillas/pupusas on the trail, makes me wonder if one really needs the “instant” part, or if one could use masa harina for trail recipe.

I’d love recipes using grits/polenta, and if anyone has a FBC tamale pie recipe, lay it on me!

[Matthew / BPL]

Polenta definitely has a different texture than masa harina. Instant polenta rehydrates so quickly. I don’t think masa harina would as quickly but I’ve not tried it. It sure is cheaper. Please report back if you have any success with it.

I’ve never gotten around to making tamale pie but I’ve been meaning to try FD ground beef or TVP, polenta, some taco seasoning (the stuff you make american ground beef tacos with) and some cheese (FD cheddar or something fresh). I don’t know how that couldn’t be tasty.

[Diane Pinkers]

Sounds good, Matthew. I’d add some dried bell pepper, tomatoes, and if I was being adventurous,  maybe some green chiles.

[Jon Fong / Flat Cat Gear]

IMO, Masa Harina and polenta/grits are two very different things.

[d k]

I have a cookbook with a dehydrated tamale pie recipe, and have an image of the recipe I could send you (tried to PM you but you don’t seem set up for that).  It uses polenta, and a bunch of sauteed veggies (onion, garlic, bell pepper, mushrooms, corn, black olives, pinto beans) as well as tomato sauce, hot sauce, and cumin, and a bunch of grated cheese.  If you don’t dehydrate at home, you could probably assemble much of that in instant/freeze-dried/commercially dried form, as well as adding meat if you wanted.

It is my favorite backpacking dinner, I think (aside from fried freshly-caught trout, of course).

[Dave Heiss]

Please post that recipe!  It sounds wonderful.

[JCH]

+1 on requesting the tamale pie recipe :)

[d k]

OK, here goes:

Cook 4 servings polenta. (not sure exactly how much that is, it’s referred to in another chapter and I gave away the cookbook after scanning this recipe – but probably 1 cup dry polenta with 4 cups water)

Saute for 10 minutes on high:

• 1 T olive oil
• 1 onion, finely chopped
• 1 cup fresh mushrooms, finely chopped

Lower heat to medium and add

• 1 bell pepper, finely chopped
• 1 clove garlic, minced
• 3/4 c. thick tomato sauce
• 1 c. whole corn kernels
• 3/4 c. drained black olives, minced
• 1 T hot sauce
• 1/2 c. bean stock or water
• 1 1/2 c. cooked drained pinto beans
• 1/8 t dried cumin

Simmer for 30 min (covered) then turn off heat and add 2 c grated cheese (mozzarella or jack).

Combine cooked polenta with bean mixture, spread on trays and dehydrate for 6 hours at 145 degrees F.

[Matthew / BPL]

Very subjective but instant polenta is one of my favorite warm trail foods. It packs small, has a reasonable energy density, it accepts olive oil (or presumably ghee or coconut oil) easily. A few freeze dried veggies and/or meat are welcome additions. It’s good in soup. It’s good with basically anything in it. I don’t think you can go wrong.

For quick overnights I’ve been known to grab a package of Mountain House Fire Roasted Veggies and dump some polenta in at home. I’ll bring a Trader Joe’s “ketchup packet” of chicken stock. Dump some boiling water in with the broth and it’s good eatin a few minutes later.

[JCH]

dk-Thanks for posting that recipe.  Ima make that asap!

So, I’ve found many different brands, but can anyone offer up their favorite instant polenta?   Brand, source.  After my massive failure dehydrating real grits i really need to find something better than Quaker instant grits :)

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