The expert-level recipe for Cheesy Polenta Bites Served with a Trio of Aiolis was among the 10 courses served at the 2016 final dinner presented by students graduating from the Bachelor of Science in Nutrition and Culinary Arts program. Read more about the annual event in the article Culinary Prowess on Display at Final Dinner, including links to some of the other recipes.
For the Polenta:
For the Aiolis:
For the Port Wine Glazed Shallots:
Polenta Bites Assembly:
Assemble the following together on a plate, add a decorative skewer for a fun finish!
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