Jalapeno Polenta
Manteca Unified School District
Veggie Chili with Jalapeno Polenta
Manteca USD Culinary Center Team
Same Day or
Advance Prep
Prep to Serve Time
Yield
Serving Size
4 oz serving, cut 5 x 10 from 18" x 26" x 1" sheet pan
Same day service
Per 50
Servings
Prep: 35 minutes
Cook: 30 minutes
One 18" x 26" x 1" sheet
pan, cut 5 x 10 for fifty 4
ounce servings
Temperature
at Service
Per 100
Servings
Prep: 40 minutes
Cook: 30 minutes
Two 18" x 26" x 1" sheet
pan, cut 5 x 10 for fifty 4
ounce servings
Hot
50 Servings
AP = As Purchased
Ingredients
Weight
Measure
100 Servings
AP = As Purchased
Weight
Measure
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Onions, yellow, fresh
10 oz AP
Peppers, jalapeno, whole, fresh
5 oz AP
8 peppers 10 oz AP
16
peppers
2. Puree onion and jalapenos in food processor.
Butter, unsalted
12 oz
1-1/2 cup
3 cup
3. Chop butter into 1/2" cubes.
1 lb 4 oz
AP
1 lb 8 oz
1. Trim, peel, and slice onions. Rinse jalapenos under cool runing water. Slice peppers in
half, and remove stems and seeds.
Water
3 qt 2 cup
1 gal 3 qt
4. Mix butter, water, milk, and polenta in one 12" x 20" x 6" steam table pan for 50 servings
OR two pans for 100 servings.
Milk, whole, 3.3 %
1 qt 2 cup
3 qt
5. Combine pureed onion and jalapeno peppers into polenta mixture.
3 qt
6. Steam polenta uncovered in commercial steamer for 20 minutes or until liquid is absorbed.
Polenta, whole corn
2 lb
Cheese, mozzarella, shredded
3 lb 4 oz
1 qt 2 cup
4 lb
6 lb 8 oz
7. Remove from steamer and stir mixture. Mix in cheese, salt, pepper, and cumin.
Salt, kosher
1 Tbsp
2 Tbsp
8. Stir until well blended.
Pepper, black, ground
1 Tbsp
2 Tbsp
9. Spray with pan release spray on one 18" x 26" x 1" sheet pan for 50 servings OR two 18"
x 26" x 1" sheet pans for 100 servings. Pour polenta mixture into sheet pans and spread
smooth to edges.
Recipe #
52
District Recipe #
5/7/2015
9:19 am
Page 1 of 3
Jalapeno Polenta
Manteca Unified School District
50 Servings
AP = As Purchased
Ingredients
Weight
Cumin, ground
Measure
100 Servings
AP = As Purchased
Weight
2 tsp
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Measure
1 Tbsp 1
tsp
Pan release spray
10. Cover pan(s) tightly. Place in refrigerator overnight to hold for service.
CCP: Hold in refrigerator at 41° F or lower within 4 hours.
11. Bake at 350° F for 30 minutes in convection oven OR for 45 minutes in conventional
oven until polenta is firm and lightly brown on top.
CCP: Heat internal temperature of 165° F or higher for at least 15 seconds.
12. Use a 5 x 10 cut for 50, 4-ounce servings.
13. Serve 5 x 10 cut, 4 ounce portion of polenta per serving.
14. Top polenta with 2/3 cup (No. 6 scoop) Veggie Chili. See Veggie Chili recipe.
Contribution to Meal Pattern
Meat/Meat
Alternative
Whole GrainRich
Fruit
Dark Green
Vegetable
Red/Orange
Vegetable
Legumes
Starchy
Other
Vegetable
Additional
Vegetable
Total
Vegetable
oz. eq.
oz. eq.
cups
cups
cups
cups
cups
cups
cups
cups
1.00
1.00
Nutritional Analysis Per Serving
Calories
Carbohydrates
Kcal
grams
230.00
19.60
Protein
Saturated Fat
Trans Fat
Total Fat
Sodium
grams
grams
grams
grams
mg
10.20
6.60
0.00
12.10
361.20
Serving Suggestions:
Recipe Note: May substitute 1% Low Fat Milk in place of Whole Milk (will not be as creamy).
Also, may substitute 1/2 Tbsp Table Salt for 1 Tbsp Kosher Salt.
If unsalted butter is not available, use salted butter and eliminate salt from recipe.
Kid Rating (forks) Polenta can be made same day or up to four days in advance and held in refrigerator.
Recipe Roots (Flavor Profile)
Southwest USA
Mediterranean
Menu Category
Hot Plate Recipes
Side Dish Recipes
Meatless or Plant-Based Recipes
Recipe #
52
5 Forks
Recipe Notes: Polenta can be made same day or up to four days in advance and held in refrigerator
District Recipe #
5/7/2015
9:19 am
Page 2 of 3
Jalapeno Polenta
Manteca Unified School District
Recipe #
52
District Recipe #
5/7/2015
9:19 am
Page 3 of 3