Grits 'n Bacon Gravy
Polenta is another name for what southerners know as grits. It's ideal for camping because it comes in a shelf-stable package, rolled and ready to slice. It's the perfect addition to your campsite breakfast casserole.
16-ounce package of polenta
2 cups milk
3 tablespoons of cornstarch
1 teaspoon dried crumbled thyme
1/2 teaspoon each salt, pepper
3-ounce packet or jar of real bacon bits
Serves 4
Slice the polenta roll into 8 pieces and set it aside. In a cold 10-inch skillet or cast-iron pan, stir cornstarch and thyme into cold milk. Cook this, stirring over medium heat until it thickens. Stir in the bacon and if gravy is too thick, add more milk or water.
Arrange polenta slices over the gravy, cover it and cook over low heat or a small fire until the polenta is heated through. Place two slices of cooked polenta on each plate, and spoon gravy over the top.
More: 5 Marinades for Mouth-Watering Camp Meals
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