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Vegetable Flavored Polenta (Low Sodium Vegetable Base)

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Nutrition Facts

Serving Size: 3 oz
Amounts Per Serving
Calories 60
Calories from Fat 20
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 2mg 1%
Sodium 135mg 6%
Potassium 160mg 4%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Sugars 0g  
Protein 2g  
 
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 30 servings
Serving Size: 3 oz

Ingredients

Amount Ingredients
2 1/2 qts. Water
4 oz. Custom Culinary® Gold Label Low Sodium Vegetable Base
12 oz. Yellow Cornmeal
3 oz. Parmesan Cheese, Grated
1/2 tsp. White Pepper, Ground

Recommended Product: 0844 Gold Label Low Sodium Vegetable Base

Alternate Product Options: 9800 Gold Label Savory Roasted® Vegetable Base

Directions

  1. In a 1 1/2 gallon sauce pot add water and Gold Label Low Sodium Vegetable Base, mixing well. Heat to boiling. Reduce heat to a medium boil.
  2. Gradually add cornmeal, mixing constantly with a wire whip to assure no lumps. Gently boil approximately 45 minutes, stirring frequently.
  3. Add parmesan cheese and white pepper, mixing well.
  4. Brush 2 18" x 24" sheet pans with water. Divide the polenta evenly between the 2 pans. Spread the polenta onto the pans. Refrigerate until set. Cut polenta into 3 oz. portions. Preheat oven to 350°F. Heat for approximately 15-20 minutes before serving.

Chef's Tips

May use any instant grain (Cous Cous etc...)

Recipe By


Mike Speranza, CEC
Corporate Executive Chef, East Region
Custom Culinary, Inc.



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