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POLENTA CHEESY PK

RECIPE DETAILS

Item ID: FS102

Batch Quantity: 100

Serving Size: 1

Serving Measure: PIECE

Serving Description: 1/36 OF PAN

Nutrition Link: 80337

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: BVSD

RECIPE DETAILS

Item ID: FS102

Batch Quantity: 100

Serving Size: 1

Serving Measure: PIECE

Serving Description: 1/36 OF PAN

Nutrition Link: 80337

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Preparation

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

Cut in 36 pieces.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

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

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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