What should a restaurant know before putting pre-cooked polenta on the menu?
Pre-cooked polenta arrives cooked and set firm, so a kitchen skips the pot and the stirring. Slice it, then grill, sear, bake or air-fry it to order. Each 18 oz San Gennaro roll gives about 12 half-inch slices, or 4 portions. Unopened rolls keep at room temperature. Refrigerate after opening. Kitchens buy through a foodservice distributor that serves their area, or direct from San Gennaro Foods where none does.
How does pre-cooked polenta work on a restaurant line?
San Gennaro polenta arrives cooked and set firm in a roll. A kitchen skips the pot, the whisk and the 30 minutes or more of stirring that scratch polenta takes. Peel off the film, pour off any liquid and slice. Then grill, sear, bake or air-fry the slices to order. Cut 3/4-inch rounds for the grill or the griddle: they hold together and stay soft inside.
Oiled rounds take about 2 minutes a side on a griddle over medium heat, and 8 to 10 minutes a side on a medium grill. Pat the slices dry first, so they brown better and stick less. Butternut pan-fries and bakes. Grill or air-fry the other three flavors. See how to cook pre-cooked polenta.
How many portions does a roll of polenta yield?
One 18 oz (510 g) roll of San Gennaro polenta yields about 12 half-inch slices. One portion is three half-inch slices, 140 g and 100 calories, so an 18 oz roll gives about 4 portions. The 16 oz (454 g) Butternut roll gives about 3, at 120 calories each. Traditional Italian, Basil & Garlic, and Sun-Dried Tomato come in the 18 oz roll.
When polenta is the base of the plate, under a stew or in a lasagna, plan on one 18 oz roll for every two or three guests. The polenta rolls ship 6 to a case.
How should a kitchen store pre-cooked polenta?
Unopened San Gennaro polenta rolls keep at room temperature, so they take no cooler space until opened. Refrigerate an opened roll and use it within 5 to 7 days. Do not freeze it: freezing draws water out of the corn and leaves it crumbly. Some water separation in the roll is normal.
Slices cut up to a day ahead keep, covered, in the refrigerator. Press plastic wrap against the cut faces so they do not dry out.
Where does pre-cooked polenta fit on a menu?
Kitchens use San Gennaro polenta as a base, a side and a crisp garnish. Grilled or seared rounds carry toppings on small plates and appetizers. Polenta Fries and croutons bake or air-fry. Creamy Polenta, made from the roll in about 10 minutes, goes under braises, stews and seafood. Thin slices layer into bakes in place of pasta.
San Gennaro Foods also makes two stew bases in 24.7 oz (700 g) jars. Classic Cacciatore takes cooked chicken, beef or sausage and goes over creamy or grilled polenta. Northwest Cioppino takes about 1.5 lb of seafood, serves 4 to 5 and goes over creamy polenta. The Cioppino base contains clams.
How does a restaurant buy San Gennaro polenta?
A restaurant buys San Gennaro polenta through a foodservice distributor that serves its area, or direct from San Gennaro Foods where no distributor does. Send the form on the Foodservice page. A person at San Gennaro reads it, then connects the kitchen with that distributor or sets up the direct sale.
The form asks for the operation and its location, the products, the volume expected, the start date and the distributors the kitchen buys from today, if any. San Gennaro replies with formats, spec and allergen sheets. Wholesale prices are not published.