From: Chef Eric Palacios, Whole Foods, Los Angeles. Yield: 12 servings. POLENTA: 1/2 cup butter, melted 5 cups cooked polenta, warmed 2/3 cup Parmesan or Romano cheese, freshly grated 1/3 cup parsley, minced RATATOUILLE: 1 lb. zucchini 1 lb. eggplant 1 lb. bell peppers, cored and seeded 1 lb. onions, sliced 2 Tbsp. garlic, chopped 3 Tbsp. olive oil 2 lb. canned whole tomatoes, drained 1/2 cup chopped parsley 2 bay leaves 1 tsp. dried thyme to taste, salt and pepper 12 large eggs as ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access 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’s FREE, easy and quick.