A Campfire Dinner

Life has been so jam packed and hectic for me lately (in all the best ways possible!) that when, this past weekend, the husband and I found ourselves without a plan in sight, we spontaneously packed up the car, threw in the tent and the dog, and headed out to a State Park not far from the city to do a little communing with nature. 

Besides hiking and sleeping under the stars, cooking over a fire is my absolute favorite thing about camping. What is it about food prepared over a campfire that just tastes so much better? I recently got my hands on a copy of this cookbook. It's full of simple yet interesting (vegetarian!) recipes that call for few ingredients, just right for a camping trip. We gave our own spin to the polenta stuffed portobellos (page 177) and it was especially yummy! What's your favorite meal to cook over open flames?

Polenta Portobellos (adapted from The Forest Feast by Erin Gleeson) //

Sprinkle 2 large portobellos with minced garlic (one clove each), olive oil, salt, and pepper. Bake in a dutch oven over a fire for approximately 20 minutes.

Slice 1 red onion paper thin and caramelize in a pan with 1 tablespoon olive oil (or butter). Add 4 leaves of kale and saute until they begin to brown (about 10 minutes). To make the polenta / Add 2 cups boiling water to 1/2 cup cornmeal and simmer over the fire, stirring often, until the polenta is creamy (about 15 minutes). Add 1/4 cup goat cheese plus salt and pepper to taste.Fill caps with polenta and top with kale and onion mixture. {Lauren}