With restaurant customers seeking artisan ingredients, smaller portions and more healthful menu options, Mediterranean cuisine is a natural for meeting those needs. We’re offering four ideas for fall menus. Crusty Caramelized Onion Polenta Yield: 12 entrée servings or 18 side dish servings 2½ qt. yellow onions, sliced 2 Tbsp. olive oil 2 qt. water 2 tsp. salt 2 cups coarse-grain yellow cornmeal 1 tsp. marjoram 1 tsp. rosemary, crushed 2 cups Parmesan or ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.