POLENTA CHEESY W/ VEG K-5

Instructions

Pre-Preparation

Squash yields 83%
Onion yields 78%
Zucchini yields 86%

1. Prep the vegetables:
a. Large chop squashes.
b. Drain and slice roasted red peppers.
c. Julienne red onions.
d. Mince garlic.

2. Preheat oven to 375 degrees F.

Preparation

Prepare the roasted vegetables:
1. Toss together veggies, salt (first amount), basil (first amount), olive oil and balsamic vinegar.
2. Spread onto lined sheet pans and roast in 375 degree oven for about 25 min.
3. Save the first mozzarella cheese amount for later use.

Prepare the polenta:
1. Cook polenta per directions on product: Boil, salt water (second salt amount), and stir in polenta.
2. Mix the parmesan, second mozzarella amount, ricotta, & spices (crushed red pepper, garlic powder, second basil amount) in a hotel pan.
3. Add the cooked polenta into the hotel pans & stir well - Each pan weighs 7lb 8oz.

Assembly:
1. Top polenta with cooked veggies and first mozzarella cheese amount (4.75 lbs. of roasted vegetables and 1 pound mozzarella cheese per hotel pan).
2. Reheat covered at 350 degrees for 20-25 minutes.
3. Cut each pan 6x4 into 24 pieces.

If preparing for cook/chill/ship:
1. Cool and refrigerate polenta and vegetables separately.
2. Ship polenta and veggies 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.
5. Cut each pan 6x4 into 24 pieces.

Serving

Serving = 1 Piece (8.83oz)