Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 6 1/4 cups oil
- 2 cups chopped shallots
- 30# corn kernels
- 16 gals H20
- 4 gal 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 immediately.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 400 servings | |
| Calories 126 | |
| Calories from Fat 34 | 27% |
| Total Fat 3.88g | 5% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 297mg | 12% |
| Potassium 46mg | 1% |
| Total Carbs 20.62g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.47g | 0% |
| Protein 1.92g | 3% |
