Polenta with Fruit Compote

This breakfast breakfast breaks up the steady diet of oatmeal, and is sweet and tasty, and easy to make.

At Home:

In a pint ziplock bag, put:

2/3 cup (total) dried chopped mixed fruit such as apricots, peaches, nectarines, prunes, pears, apple.

3 tablespoons brown sugar

contents of a packet of apple cider

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon nutmeg

pinch ( 1/16th of a teaspoon) ground cloves

Put in a small coin envelope or snack sized ziplock bag:

1 teaspoon cornstarch

In a snack sized ziplock bag, put:

1/4 cup instant polenta (Italian ground cornmeal) or grits

Needed At Camp:

1.0 liter pot

cup and bowl

metal spoon

On the trail:

Bring 1/2 cup of water to boil in a small kettle or large cup. Place contents of the ziplock bag of dried chopped fruit into the water and simmer for 5 minutes. Stir in cornstarch until thickened slightly. Next, in a 1 L or larger pot, bring 3/4 cups of water to a boil, add the polenta, and simmer for 1 to 3 (5 if not instant) minutes stirring occasionally, until thickened. Pour to bowl, and top with hot fruit compote and eat. This recipe is one hearty serving. Rinse any polenta bits out of the pot before it dries into concrete.