Jalapeno Polenta, Large Family Recipe (50 servings)

2 yellow onions (5 cups diced)

8 jalapeno peppers, fresh, whole

1 ½ cups) butter, unsalted

14 cups water

6 cups whole milk
2 pounds whole corn polenta

3.5 pounds mozzarella cheese, shredded

1 tablespoon kosher salt

1 tablespoon ground black pepper

Trim, peel, and slice onions.

Rinse jalapenos under cool running water. Slice peppers in half, and remove stems and seeds.

Puree onion and jalapenos in food processor.

Chop butter into ½ inch cubes.

Mix butter, water, milk, and polenta in one–12 inch by 20 inch by 6 inch, steam table pan.

Combine pureed onion and jalapeno peppers into polenta mixture.

Steam polenta uncovered in a steamer for 20 minutes or until liquid is absorbed.

Remove from steamer and stir mixture. Mix in cheese, salt, pepper, and cumin.

Stir until well blended.

Spray with pan release spray on one–18 inch by 26 in by 1 inch sheet pan. Pour polenta mixture into sheet pan and spread smooth to edges.

Cover pan tightly. Place in refrigerator overnight for serving the next day.

Bake at 350°F for 30 minutes in convection oven or 45 minutes in conventional oven until polenta is firm and lightly brown on top.

Use a 5 by 10 cut for 50–4 ounce servings.