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Ingredientes
- 6 1/4 cups oil
- 2 cups + 1 tablespoon + 1 teaspoon ch. shallots
- 30 lbs frozen corn kernels
- 12.5 gals H20
- 6.25gal instant polenta
- 1 cup + 2 teaspoons salt
- 1/2 cup + 1 teaspoon pepper
Direcciones
- Heat the olive oil in a heavy bottomed saucepan over medium heat.
- Add the shallots, cook one minute, and add the corn kernels.
- Cook, stirring frequently, for five minutes.
- Add the water, and bring to a boil.
- Stir in the polenta and a pinch of salt, and reduce heat to a simmer.
- Cook, stirring frequently, for five minutes (or according to package directions), until the polenta is thick and creamy.
- Adjust seasoning and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 400 servings | |
| Calories 195 | |
| Calories from Fat 37 | 19% |
| Total Fat 4.27g | 5% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 299mg | 12% |
| Potassium 117mg | 3% |
| Total Carbs 35.95g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.37g | 1% |
| Protein 3.51g | 6% |
