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Ethnic Cuisines

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Mushroom Polenta with Curry Hollandaise

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Nutrition Facts

Serving Size: 4 oz 3 oz Polenta & 1 oz. Sauce
Amounts Per Serving
Calories 150
Calories from Fat 100
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Trans Fat 0g  
Cholesterol 65mg 22%
Sodium 200mg 8%
Potassium 125mg 4%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Sugars 2g  
Protein 3g  
Vitamin A 0% Vitamin C 0%
Calcium 6% Iron 4 %
*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: 58 Servings
Serving Size: 4 oz


Amount Ingredients
2 Tbsp. Garlic, Minced
5 oz. Shallots, Minced
3 lbs. Mushrooms, Sliced
8 oz. Butter
3 qts. Milk
2 1/2 qts. Water, Hot
2 Tbsp. Custom Culinary® Gold Label Mushroom Base
2 lbs. Cornmeal
1 cup Egg Yolks
2 Jars Custom Culinary® Master’s Touch® Hollandaise Sauce Concentrate
3/4 cup Madras Curry
3 cups Sour Cream
3 lbs. Cream Cheese, Softened

Recommended Products: 9530 Gold Label Mushroom Base, 1261 Master's Touch® Hollandaise Sauce Concentrate


  1. In a 3 gallon sauce pot or 5 gallon steam jacketed kettle, melt butter over medium high heat. Add garlic and shallots. Sauté 3-5 minutes, stirring frequently. Add mushrooms, sauté 3-5 minutes, stirring frequently.
  2. Add milk, water and Gold Label Mushroom Base, mixing well. Heat to a boil.
  3. Gradually add cornmeal to boiling liquid, stirring constantly. Gently boil for approximately 35-45 minutes, stirring occasionally. Remove from heat.
  4. Add egg yolks, mixing well. Spread mixture onto a baking sheet. Cool until firm. Cut into squares.
  5. Prepare Master’s Touch® Hollandaise Sauce Concentrate following label instructions. Add curry and sour cream, mixing until well blended.
  6. Top polenta squares with cream cheese. Heat in a 425°F oven until hot.
  7. Spoon 1 oz. curry hollandaise over each 3 oz. polenta squares.

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