Recipe: Polenta

Name of Brandon Diaz

Apprentice:
Week of Week 50 Year of 2017/Second Year
Program Program
Name of The Denver Athletic Club
Establishment
The Apprentice has has not shown adequate proficiency in this category.

Signature of Supervising Chef: Date:

Signature of Committee Rep: Date:

If inadequate, DATE of subsequent
approval: Chef: Date:
Comments:
 Recipe: Polenta

Yield: One Sheet-pan, ½’’ Inch Deep.

Ingredients: 10 pt. Water

2 tbsp. Salt
2 lb Polenta (Italian Coarse-grained Yellow Cornmeal)
6 oz Parmigiano-Reggiano (Finely Grated)
4 oz Butter

Directions:
1. Bring the water and salt to boil in a saucepot.
2. Very slowly sprinkle the cornmeal into the boiling water, stirring constantly.
Careful to avoid lumps.
3. Cook over low-heat, stirring constantly. The polenta will become thicker as it
cooks and eventually start to pull away from the sides of the pot.
4. Heavily grease a flat sheet-pan.
5. Remove from heat and finish it whisking parmigiano and butter.
6. Pour the polenta onto the sheet-pan. And place it in the walking to cool-down for
cut shapes. Or serve immediately.

Final
Amounts Unit Ingredients Bulk Cost Cost Per Unit Cost
10 pt. 160 oz Water N/A N/A N/A
2 tbsp. 1.27 oz Salt 12/3lb= $27.91 0.048/oz $0.060
2 lb 32 oz Cornmeal 25lb= $11.79 0.030/oz $0.96
6 oz 6 oz Parmigiano 1lb= $31.24 1.96/oz $11.76
4 oz 4 oz Butter 30/1lb= $62.01 0.12/oz $0.48
Total Cost $13.26
Cost Per Serving (N/A) N/A