| Yield 1X: | 103.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Dairy | ||
| Portions: | 20.6 | ||||
| Shelf life: | five days | ||||
| Date: | 8.11.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Chicken Broth | 5 | 10 | 15 | |||
| Polenta | 14.00 | 1 | 12.00 | 2 | 10.00 | |
| Parmesan Cheese | 6.00 | 12.00 | 1 | 2.00 | ||
| Butter | 3.00 | 6.00 | 9.00 |
Carefully measure and prepare all ingredients. Place the broth into a suitable pot, and bring to a boil. Whisk the polenta in, and continue to whisk until the mixture begins to thicken.
Reduce the heat to low, and cover the pot. Cook, stirring occasionally to prevent burning, for 30 minutes.
Remove from the heat, and whisk the cheese and butter in. Season to taste with salt and pepper.
Transfer to a 2″ hotel pan, and cover with plastic wrap on the surface of the polenta. Label, date, and initial. Store refrigerated. To reheat, scoop desired amount out of the pan, and add chicken broth to loosen. Reheat over medium heat. Add additional broth during service as the polenta thickens.