Cook Talk

Polenta
Carol
02/10/13 		How much dry polenta does it take to feed 120
ellen
02/10/13 		Carol, how are you going to serve this?
ellen
02/10/13 		This is the measure for 24 servings. Remember you need about 120 servings for buffet service for 100, so you need to do this recipe 6 times:

4 cups milk
2&2/3 cups corn meal (I prefer coarse grind)
4 egg yolks, beaten
Bring milk to boil over medium heat.Stir in cornmeal and cook for ten minutes stirring constantly. Remove from heat. Beat a small amount of the hot meal into the yolks, then and stir yolks into the polenta, mixing thoroughly. Spread evenly on sprayed or greased baking sheet and refrigerate until firm, preferably overnight; it can be held up to 48 hours. Cut into desired shapes.

Creamy polenta is very hard to hold. Use the coarse grind. Instead of doing a standard 4 to 1 ratio, do a 5 to 1 ratio to account for the absorption. Hold it in a 1/3 pan inside of another 1/3 pan filled one quarter of the way with water on the steam table.

You might also enjoy this off-site info:

www.foodservicerewards.org/profiles/blogs/polenta

Emily
05/14/18 		Hi.
Using the polenta recipe that you provided above, after the polenta is cut into desired shapes, can it be reheated without falling apart?
ellen
05/14/18 		The recipe above makes traditional creamy polenta, like soft scrambled eggs. If you want to do the cut up and grill , you use the lesser amount of liquid, and see the specific info at the end of
this off site polenta guide:

www.seriouseats.com/2015/05/how-to-make-the-best-polenta.html

Note that one of the most important issues for not sticking/crumbling is NOT trying to turn it till it releases itself, as discussed in the article.

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