Recipe Source: BVSD
  • 100
  • 1
  • Serving Measure: PIECE
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/36 OF PAN
  • Nutrition Link: 80337
  • Food Category: Vegetarian
  • HACCP Process Category: SameDay


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Boulder Valley School District Food Services

  • Preparation Instructions:

    1. Cook polenta per directions on product. Boil, salted water, stir in polenta.
    2. Add all spices and cheese to cooked polenta and mix until cheese is melted.
    3. Remove from heat and portion into hotel pans. Each pan weight should be 7 lbs. 12 oz. (36 servings per pan)

    If preparing for cook/chill/ship:
    Cool and refrigerate. Reheat at 350 degrees for 20-25 minutes.

  • Serving Instructions:

    Cut in 36 pieces.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0.75 Calories: 109.63
Dark Green: 0 Milk: 0 Sat. Fat: 23.4%
Red Orange: 0 Grains: 0 Sodium: 284.17
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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