Total Calories: 300
Bring the salted water to a boil in a deep 12-inch Dutch oven on the camp stove over medium heat. Add the cornmeal a little at a time and stir constantly with a wooden spoon to avoid lumps. When all the meal is added continue cooking and stir frequently over low to moderate heat for 30-40 minutes or until the polenta no longer sticks to the sides of the Dutch. Serve hot in bowls with milk and sugar or maple syrup. For a true Southern breakfast stir in a couple tablespoons of molasses, sorghum, or ribbon cane syrup. Pour any leftovers into a 8” square pan and chill. When chilled it can be sliced and fried in butter to go with ham and eggs.
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