Yield: approximately 50 cups. POLENTA CROUTONS: 15 oz. regular or instant polenta, prepared as directed POLENTA AND PORCINI: 8 oz. porcini, fresh or frozen, chopped 1 chopped shallot 5 cloves garlic, chopped 1 Tbsp. extra virgin olive oil 1 oz. unsalted butter 1 Tbsp. white wine vinegar 1 pinch Italian parsley, chopped 2 Tbsp. black truffle oil 1 oz. grated Parmesan cheese 2 lb. cubed Galbani Bel Paese® cheese 3.2 oz. Galbani Gorgonzola cheese For polenta croutons: Cut firm polenta into ...

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. 

Already registered? here.