1 pound butter
42 ounces finely chopped onions
2 ounces minced garlic
3 1/2 gallons water
12 ounces vegetable base (see notes)
88 ounces cornmeal
1 pound parmesan cheese, shredded
2 cups milk
1/4 ounce freeze-dried chives
1 ounce salt
1 tablespoon black pepper
1 cup vegetable oil
Servings: 48
1. Sauté onions and garlic in butter, using stock pot or steam-jacketed kettle.
2. Add water and base to onion mixture. Bring to a boil and turn off heat.
3. Stir cornmeal into water very quickly, blending with a wire whisk. Turn heat on medium low and simmer 10 minutes stirring often to prevent sticking and burning. Turn off heat.
4. Stir cheese, milk, chives, and seasonings into cornmeal mixture. Scale 7 lb 3 oz into four 12x20x2-inch pans that have been oiled or sprayed with a food release spray. Chill at or below 40°F until polenta sets up, at least 6 hours.
5. Cut pan 4x3. Cut each square in half diagonally to make two triangles.
6. Lightly coat grill with oil. Heat to 325°-350°F. Cook polenta until lightly browned on both sides, approximately 180°F. Turn only once during cooking.
Note: Chicken base may be substituted for vegetable base. Adjust salt as necessary