Recipe for Jalapeno Polenta

Yields50 Servings

This recipe yields one–18 inch by 26 inch by 1 inch sheet pan, cut 5 by 10, of jalapeno polenta for 50 servings: 4 ounce portions.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 10 ounces as purchased (AP) fresh yellow onions
  
• 5 ounces AP or 8 fresh whole jalapeno peppers
  
• 12 ounces or 1½ cups butter, unsalted
  
• 3 quarts and 2 cups water
  
• 1 quart and 2 cups whole milk
  
• 2 pounds or 1 quart and 2 cups whole corn polenta
  
• 3 pounds and 4 ounces mozzarella cheese, shredded (U.S. Department of Agriculture food item)
  
• 1 tablespoon kosher salt
  
• 1 tablespoon ground black pepper
  

Directions

1. Trim, peel, and slice onions.
2. Rinse jalapenos under cool running water. Slice peppers in half, and remove stems and seeds.
3. Puree onion and jalapenos in food processor.
4. Chop butter into ½ inch cubes.
5. Mix butter, water, milk, and polenta in one–12 inch by 20 inch by 6 inch, steam table pan for 50 servings.
6. Combine pureed onion and jalapeno peppers into polenta mixture.
7. Steam polenta uncovered in commercial steamer for 20 minutes or until liquid is absorbed.
8. Remove from steamer and stir mixture. Mix in cheese, salt, pepper, and cumin.
9. Stir until well blended.
10. Spray with pan release spray on one–18 inch by 26 in by 1 inch sheet pan for 50 servings. Pour polenta mixture into sheet pan and spread smooth to edges.
11. Cover pan tightly. Place in refrigerator overnight for next day service. Critical Control Point (CCP): Reduce temperature from 70°F to 41°F or colder within 4 hours, and then hold in refrigerator at 41°F or colder.
12. Bake at 350°F for 30 minutes in convection oven or 45 minutes in conventional oven until polenta is firm and lightly brown on top. CCP: Heat to internal temperature of 165°F or higher for at least 15 seconds, then hold at 135°F or higher for service.
13. Use a 5 by 10 cut for 50–4 ounce servings.
14. Serve 4 ounce portion of jalapeno polenta.

Nutritional Analysis

• Calories, in K calories: 230
  
• Carbohydrates, in grams: 19.60
  
• Protein, in grams: 10.20
  
• Saturated fat, in grams: .6.6
  
• Trans fat, in grams: 0
  
• Total fat, in grams: 12.10
  
• Sodium, in milligrams: 361.20
  

Yields 100 Servings

This recipe yields two–18 inch by 26 inch by 1 inch, sheet pans, cut 5 by 10, of jalapeno polenta for 100 servings: 4 ounce portions.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 1 pound and 4 ounces as purchased (AP) fresh yellow onions
  
• 10 ounces AP or 16 fresh whole jalapeno peppers
  
• 1 pound 8 ounces or 3 cups butter, unsalted
  
• 1 gallon and 3 quarts water
  
• 3 quarts whole milk
  
• 4 pounds or 3 quarts whole corn polenta
  
• 6 pounds and 8 ounces mozzarella cheese, shredded (U.S. Department of Agriculture food item)
  
• 2 tablespoons kosher salt
  2 tablespoons ground black pepper
  

Directions

1. Trim, peel, and slice onions.
2. Rinse jalapenos under cool running water. Slice peppers in half, and remove stems and seeds.
3. Puree onion and jalapenos in food processor.
4. Chop butter into ½ inch cubes.
5. Mix butter, water, milk, and polenta in two–12 inch by 20 inch by 6 inch, steam table pans for 100 servings.
6. Combine pureed onion and jalapeno peppers into polenta mixture.
7. Steam polenta uncovered in commercial steamer for 20 minutes or until liquid is absorbed.
8. Remove from steamer and stir mixture. Mix in cheese, salt, pepper, and cumin.
9. Stir until well blended.
10. Spray pan release spray on two–18 inch by 26 in by 1 inch sheet pans for 100 servings. Pour polenta mixture into sheet pans and spread smooth to edges.
11. Cover pan tightly. Place in refrigerator overnight to hold for next day service. Critical Control Point (CCP): Reduce temperature from 70°F to 41°F or colder within 4 hours, and then hold in refrigerator at 41°F or colder.
12. Bake at 350°F for 30 minutes in convection oven or 45 minutes in conventional oven until polenta is firm and lightly brown on top. CCP: Heat to internal temperature of 165°F or higher for at least 15 seconds, then hold at 135°F or higher for service.
13. Use a 5 by 10 cut for 100–4 ounce servings.
14. Serve 4 ounce portion of jalapeno polenta.

Nutritional Analysis

• Calories, in K calories: 230
  
• Carbohydrates, in grams: 19.60
  
• Protein, in grams: 10.20
  
• Saturated fat, in grams: .6.6
  
• Trans fat, in grams: 0
  
• Total fat, in grams: 12.10
  Sodium, in milligrams: 361.20
  

General Recipe Information

Category

• Hot plate recipes
• Side dish recipes
• Meatless or plant-based recipes

Serving Suggestion

• Yield 50 or yield 100–4 ounce portions of jalapeno polenta.
• Serve jalapeno polenta with Vegetable Chili

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 1 ounce equivalents meat/meat alternate
• 1 ounce equivalent whole grain-rich

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Shredded mozzarella cheese

Recipe Roots (Flavor Profile)

• Southwest USA
• Mediterranean

Preparation Time

• Preparation time: 35 minutes for 50 servings and 40 minutes for 100 servings
• Cooking time: 30 Minutes

Critical Control Point (CCP)

• CCP: Reduce temperature from 70°F to 41°F or colder within 4 hours, and then hold in refrigerator at 41°F or colder.
• CCP: Heat internal temperature of 165° F or higher for at least 15 seconds.
• CCP: Hold at 135°F or higher for service.

Kid Rating

Culinary Center

Manteca Unified School District