Room temperature until opened
Pre-cooked polenta for restaurants and foodservice
San Gennaro polenta arrives cooked, so a kitchen skips the pot and the stirring. Slice it, then grill it, sear it, bake it or air-fry it to order. Each 18 oz San Gennaro Foods roll gives about 12 half-inch slices, or 4 servings of three slices, and the 16 oz Butternut roll gives about 3 servings. Tell San Gennaro about your kitchen, and a person will reply with formats, spec sheets and how to buy.
What formats does San Gennaro polenta come in for kitchens?
San Gennaro polenta comes in four flavors. Traditional Italian, Basil & Garlic, and Sun-Dried Tomato come in 18 oz (510 g) rolls. Butternut comes in a 16 oz (454 g) roll. Each roll is pre-cooked and keeps unopened at room temperature. San Gennaro Foods also makes two stew bases, Classic Cacciatore and Northwest Cioppino, in 24.7 oz (700 g) jars and in 2 lb shelf-stable pouches for kitchens. The polenta rolls ship 6 to a case.
How many portions does a roll of San Gennaro polenta yield?
One 18 oz 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 Butternut roll gives about 3, at 120 calories each. Cut 3/4-inch rounds for the grill: they hold together and stay soft inside. A Classic Cacciatore jar holds about 5 servings; a Northwest Cioppino jar serves 4 to 5 with 1.5 lb seafood.
- Polenta roll
- 18 oz (510 g), pre-cooked. Butternut: 16 oz (454 g).
- Portion size
- 3 half-inch slices (140 g), 100 calories. Butternut: 120 calories.
- Portions per roll
- About 4. Butternut: about 3.
- Slices per roll
- About 12 at 1/2 inch, from an 18 oz roll
- Stew bases
- 24.7 oz jars, and 2 lb shelf-stable pouches for kitchens. Cacciatore: about 5 servings of 2/3 cup; add fully cooked chicken or your favorite protein. Cioppino: add about 1.5 lb seafood; serves 4 to 5.
How do chefs use pre-cooked polenta 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. 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. The recipes below show each use.
- Grilled or seared rounds as a base for toppings, appetizers and small plates: Griddled Polenta.
- Fries and croutons, baked or air-fried: Polenta Fries.
- Creamy polenta under braises, stews and seafood, made from the roll in about 10 minutes: Creamy Polenta.
- Layered bakes, in place of pasta or tortillas: Polenta Lasagna.
- Breakfast plates, under eggs: Polenta Breakfast Stack.
How should a kitchen store San Gennaro polenta?
Unopened San Gennaro polenta rolls keep at room temperature, so they need 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. Pour it off and pat the slices dry before cooking.
What are the gluten and allergen facts for San Gennaro polenta?
The four San Gennaro polenta flavors are gluten free, but they are not certified gluten free. Their ingredients include none of the nine major food allergens. The Kent plant is a gluten free and allergen free facility. The Northwest Cioppino base contains clams. For a guest with a serious allergy, call San Gennaro Foods at 253-872-1900 before you buy to ask about current production. San Gennaro sends spec and allergen sheets on request.
How does a kitchen buy San Gennaro polenta?
A kitchen buys San Gennaro polenta through a foodservice distributor that serves its area, or direct from San Gennaro Foods where no distributor does. To start, send the form below. A person at San Gennaro reads it and connects your kitchen with that distributor, or replies to sell to your kitchen direct.
How do I get spec sheets and buying details for my kitchen?
Use the form below. Tell San Gennaro Foods your name, operation and role, where your kitchen is, the products you are interested in, the volume you expect, when you want to start, and the distributors you buy from today, if any. A person at San Gennaro replies with formats, spec and allergen sheets.
Start a foodservice inquiry
Tell us about your kitchen. A person on our team reads every inquiry and replies by email.