Sunrise Cheesy Grits

Ingredients

• 85 g (½ cup)quick-cooking grits
• 1.25 ml (¼ teaspoon)salt
• 33 g (⅓ cup)grated Parmesan
• 6 g (1 tablespoon)Butter Buds
• Optional; to tastebacon bits
• 480 ml (2 cups)water, to add on the trail

Instructions

1. 1

   Pack the dry mix

   Combine the quick grits, salt, Parmesan, Butter Buds and, if using, bacon bits in a small zip-lock bag.

2. 2

   Boil the water

   To make both servings, bring 480 ml (2 cups) of water to the boil in a cooking pot.

3. 3

   Cook the grits

   Stir the grits mixture into the boiling water and cook for about 5 minutes, or until the grits are soft.

What are grits?

Grits are a Southern US dish made from ground maize, traditionally cooked into a soft, spoonable porridge. This camping version uses quick-cooking grits, so it needs little time on the stove.

Parmesan adds a salty, nutty savouriness, while Butter Buds bring buttery flavour without adding a fresh ingredient to pack. The dry ingredients can be combined at home and cooked with water at camp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 254 calories, 8g protein, 32g carbs, 11g fat.

The grits provide most of the carbohydrates, while Parmesan contributes protein and fat; bacon bits add more of both if included. For a more balanced breakfast, serve a portion with fruit or another fresh food you have packed.

Why quick grits work here

Quick grits: these cook faster than coarser varieties, which suits a small camp stove and helps keep cooking time short.

Dry mix: combining the measured ingredients in a bag at home means there is less to handle when you are outside. Keep the water separate until you are ready to cook.

Getting a smooth texture

Add gradually: stir the mix into the boiling water so it disperses rather than sitting in one dense clump.

Keep stirring: move the spoon around the bottom of the pot while the grits cook, particularly near the end, to help prevent sticking.

When the grits are ready

Use the stated cooking time as a guide: the grits should take about 5 minutes and be soft before serving. If they still feel firm, continue cooking briefly and check again.

The mixture thickens as it cooks, so take the pot off the heat once the grits are tender and spoonable. Avoid leaving them unattended on a camp stove.

Choosing the cheese and extras

Parmesan: grated cheese is easy to mix into the dry ingredients and brings a pronounced savoury flavour. Keep the amount as listed for the intended balance.

Bacon bits: these are optional and can be added to the bag before the trip. They make the breakfast more substantial and add a smoky, salty note.

Serving at camp

Serve the grits hot, straight from the pot, while they are still soft and creamy. They make a filling breakfast on their own or can sit alongside fruit for a contrasting fresh bite.

Use a long spoon if you are eating from the cooking pot, and rinse it soon after serving so the thickened grits do not dry onto the cookware.

Recipe notes & tips

• Measure and combine the dry ingredients at home to make preparation at camp quicker.
• Label the bag with the amount of water needed: 480 ml for both servings.
• Bring the water to a full boil before stirring in the grit mix.
• Stir while the grits cook so they are less likely to stick to the pot.
• Add bacon bits only if you want the extra savoury flavour.
• Rinse the pot soon after eating, before the cooked grits dry onto it.

Variations

• Add bacon: mix bacon bits into the dry bag for a smoky, more substantial breakfast.
• Boost the cheese: stir in a little extra Parmesan after cooking for a stronger savoury finish.
• Add black pepper: season the cooked grits with pepper for a gentle bite.
• Top with an egg: serve with a separately cooked egg for an extra topping.
• Bring hot sauce: add a few drops at the table for heat and tang.

Common mistakes to avoid

• Adding the mix before boiling: bring the water to a boil first so the cooking starts as intended.
• Pouring it all in at once: stir as you add the mix to help prevent dense clumps.
• Leaving the pot unstirred: keep moving the spoon around the bottom to reduce sticking.
• Stopping while the grits are firm: cook until they are soft, checking after about 5 minutes.
• Letting the pot sit after eating: rinse it promptly before the thickened leftovers dry on.

How to store

Keep the unprepared dry mix sealed and dry until you are ready to cook. Refrigerate cooked leftovers promptly in a covered container and use within 3–4 days; reheat thoroughly with a splash of water, stirring until hot.

Frequently asked questions