By Mike Schiller
This Italian cornmeal is becoming more popular in America and especially among campers due to its light weight and great taste and texture.
Prep time: 50 minutes, plus cooling time for polenta
Feeds: 4 hungry climbers
3 cups polenta
½ pound Monterey Jack cheese, sliced
8 ounces tomato sauce (prepared from powder)
¼ cup cooking oil
salt and pepper to taste
Prepare the polenta in a pot according to the directions (bring the directions with you if you’re transferring the polenta into a resealable container). Let the polenta cool until it is firm and can be cut with knife. This may be an hour or more depending on the outside temperature. Cut the polenta into 1-inch thick slices. Place the slices in an oiled skillet and fry both sides. Rehydrate the tomato sauce and spoon it on top of the polenta, then lay sliced cheese on top. Cover over low heat until the cheese is melted. Serve warm. Garnish with wild onion if there’s some nearby.