Cheesy Polenta w Veg 6-12

Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Pre-Preparation
Squash yields 83%
Onion yields 78%
Zucchini yields 86%

1. Preheat oven to 375 degrees F.

Preparation

Roasted Vegetable Preparation:
1. Wash all veggies.
2. Cut squash in half lengthwise then large chop.
3. Drain red peppers and slice.
4. Julienne red onion and mince garlic.
5. Toss together veggies, first salt amount, basil, olive oil, and balsamic vinegar.
6. Spread onto lined sheet pan and roast in 375 degree oven for about 25 min.
7. Save first mozzarella cheese amount for later use.

Polenta Preparation:
1. Cook polenta with water per directions on product.
2. Mix cheeses (second amount of mozzarella on list, parmesan cheese, and ricotta) & spices (last ingredients on list) into hotel pans evenly.
3. Divide and add cooked polenta evenly between the pans & stir well. Each pan weight should be about 7 lb 8 oz.

Assembly:
1. Top polenta in hotel pans with cooked vegetables and the first amount of mozzarella cheese (4.75 lbs. of roasted vegetables and 1 pound of mozzarella cheese per hotel pan).
2. Heat covered at 350 degrees for 20-25 minutes.
3. Cut each pan into 18 pieces.

If preparing for cook/chill/ship:
1. Cool and refrigerate polenta and vegetables separately.
2. Ship polenta and vegetables separately.
3. Add 4.75 lbs of roasted vegetables and 1 pound mozzarella cheese per hotel pan.
4. Reheat at 350 degrees for 20-25 minutes.

Serving

Serving = 1 Piece (11.78oz)