PH Seared Polenta Cake Base

Ingredients

1 1/2 Gal Water

1/2 C Vegetable Base

2 Qt Polenta

2 C Parmesan, grated

4 tsp Salt

1 tsp Black Pepper

Directions

1. Spray 2 1/2 sheet pans with pan spray really well, set aside.
2. In medium to large stock pot bring water to a boil. Slowly sprinkle in polenta, whisking constantly to prevent lumps.
3. Reduce heat to low, continue whisking until it turns into a thick, smooth mixture.
4. Turn off heat and stir in Parmesan, salt and pepper.
5. Taste and adjust seasoning if needed.
6. Transfer to sheet pans, spreading out using spatula, as evenly as possible.
7. Let cool to room temperature and cover with plastic wrap.
8. Refrigerate for at least 2 hours.
9. Carefully flip chilled polenta onto cutting board and cut into equal sized squares.

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