More backpacking prep: Polenta

In order to make quick polenta interesting, I mixed some dried mushrooms (20g each herbstrumpetten and porcini) that I chopped up with 35g "dried soup vegetables" (leek, carrot, peppers, parsnips, etc.). I added a few Tbs of this mixture along with a chicken boullion cube and a bit of bacon to the 600ml of water for the polenta and brought it to boil. After letting this sit covered for 5 minutes, I brought it back to a boil and added 125g fine polenta. I stirred this over the heat for a minute then covered it and let it stand for 5 minutes before serving.

The result, aside from the sub-optimal texture, is actually quite good. I'm going to double the vegetable proportion, but this dried mushrooms + vegetables mixture is going to be quite useful when we're underway.

Along with the polenta we had leftover grilled chicken with basil and garlic and a big green salad.