Meals & Beverages

RECIPES

POLENTA STACKS WITH OVEN ROASTED VEGETABLE SAUCE

Made With:

Product

Campbell’s® Signature Frozen Condensed Creamy Tomato Basil Bisque

Campbell's® Signature Creamy Tomato Basil Bisque

A rich and creamy tomato broth loaded with tangy diced tomatoes and finished with Parmesan cheese and basil.

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Tip

Gorgonzola cheese may be used in place of Parmesan cheese.

Nutrition Facts
Serving Size
1 SERVING (2 POLENTA SLICES, 1-1/2 CUP SAUCE)
Amount Per Serving
Calories 421
% Daily Value
Total Fat 18.5g
28%
Saturated Fat 6.4g
32%
Cholesterol 24mg
8%
Sodium 1222mg
51%
Total Carbohydrate 55.5g
19%
Dietary Fiber 6.8g
27%
Protein 8.4g
17%
Vitamin A 15%
Vitamin C 18%
Calcium 10%
Iron 15%
Total Time

50 min.

Serving & Size

1 SERVING (2 POLENTA SLICES, 1-1/2 CUP SAUCE)

Yields

European staple takes a new twist with Campbell's® Signature Creamy Tomato Basil Bisque! Seasoned with onions, garlic, olive oil, and parsley, this dish will keep your patrons coming back.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (2 POLENTA SLICES, 1-1/2 CUP SAUCE)
Amount Per Serving
Calories 421
% Daily Value
Total Fat 18.5g
28%
Saturated Fat 6.4g
32%
Cholesterol 24mg
8%
Sodium 1222mg
51%
Total Carbohydrate 55.5g
19%
Dietary Fiber 6.8g
27%
Protein 8.4g
17%
Vitamin A 15%
Vitamin C 18%
Calcium 10%
Iron 15%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
eggplant 46 oz. 1  gallons
salt 1  tbsp.
salt
zucchini 17 oz. 1  qt.
onion 25 oz. 1  qt.
garlic 3 oz. 1/2  cups
olive oil 1/4  cups
olive oil 1/2  cups
fresh rosemary leaves 1 oz. 1/4  cups
1. Toss eggplant with salt in a colander set over a bowl. Let drain 30 minutes. Pat dry with paper towels.

2. Mix eggplant, zucchini, onions, garlic, olive oil and rosemary. Divide mixture between 2 half-size sheet pans.

3. Bake at 400°F for 30 to 40 minutes, turning once. Cook until vegetables start to caramelize.
Made With:

Product

Campbell’s® Signature Frozen Condensed Creamy Tomato Basil Bisque

Campbell's® Signature Creamy Tomato Basil Bisque

View Product
Weight Measure
Campbell's® Signature Creamy Tomato Basil Bisque 2  qt.
1  qt.
4. Heat soup and water in a saucepot until completely thawed, stirring occasionally. Stir in roasted vegetables and heat until internal temperature reaches 165°F or higher for 15 seconds.CCP: Hold at 140°F or higher.
Weight Measure
1 3/4  qt.
17 oz. 1  qt.
1. Heat water to a boil in a saucepan. Add salt to taste. Gradually add cornmeal, stirring constantly.

2. Cook over low heat for 40 minutes or until mixture is very thick, stirring occasionally. Remove from heat.
Weight Measure
1 oz. 1/2  cups
3 oz. 1  cups
3. Stir in oil, parsley and cheese.

4. Divide polenta between 2 (9” x 5” x 3”) loaf pans. Cover and refrigerate below 40°F or lower until firm.CCP: Hold at 40°F or lower.

5. To serve: Unmold polenta from pans. Slice each loaf evenly into 16 slices. Grill, broil or sauté until golden brown or internal temperature reaches 165°F or higher for 15 seconds. Keep warm.Place individual slices on plate and top each with 3/4 cup vegetable soup mixture. Repeat layers. Sprinkle with additional cheese, if desired.

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