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Polenta Cake

From Our Kitchen


5 lbs. coarse ground cornmeal
2 lbs. onions, chopped
2 lbs. carrot, chopped
2 lbs. celery, chopped
3 Tbsp. garlic
1 lb. butter
¼ cup olive oil
3 Tbsp. oregano, chopped
2 gals stock, chicken or vegetable


Sauté onion, garlic, carrots, celery in butter and oil. Add stock, bring to a boil. Whisk in cornmeal. Cook for about 30-45 minutes until cornmeal is cooked.