Name: Baked Herb Polenta
Yield: 100 servings
Cuisine: Italian
Ingredients: 0.01 OZ NUTMEG (for Salad); 1 OZ BASIL TOPS - RTU (for Salad); 1 PT TOMATO - CHERRY (for Salad); 1 BU PARSLEY (for Salad); OZ PEPPER - BLACK WHOLE (for Salad); OZ SALT (for Salad); 4 Floz Basil Oil (for Salad); 1 LB CHEESE - SWISS (for Salad); 1 QT MILK - HEAVY CREAM (for Ragout); 8 OZ MUSHROOM - PORCHINI/ITALIAN (for Ragout); 2 LB ONIONS - RED (for Ragout); 6 OZ GARLIC - FRESH PEELED (for Ragout); 1 QT HOUSE WINE WHITE (for Ragout); 0.25 EA PARSLEY - ITALIAN (for Ragout); 4 Qt Bechamel Sauce (for Ragout); 1 BG ROSEMARY - RTU (for Ragout); OZ SALT (for Ragout); 4 LB MUSHROOMS - FRESH (for Ragout); 4.5 OZ VEGETABLE - MUSHROOM MEDLEY (for Ragout); 0.5 LB BUTTER SOLIDS - NEW (for Ragout); OZ PEPPER - BLACK WHOLE (for Ragout); 2 FLOZ OIL - TRUFFLE BLACK (for Ragout); 8 OZ PORCHINI POWDER (for Ragout); 1 OZ BASIL TOPS - RTU (for Polenta); 4 OZ GARLIC - FRESH PEELED (for Polenta); 1 LB CHEESE - MASCAPONE (for Polenta); 0.5 LB CHEESE-PARMESAN WHOLE (for Polenta); 2 LB ONIONS - YELLOW (for Polenta); 1 OZ OREGANO - RTU (for Polenta); 1 EA PARSLEY - ITALIAN (for Polenta)

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Baked Herb Polenta — Formulation & Method | CuliNect