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A mouthwatering side to any meat or poultry dish, our sous vide polenta cakes feature a crispy outer layer covering a delicious mix of creamy grits and cheese.
What goes into it, what you get out of it, and how to heat it for best results.
Serving Size 1 cake (85g) | Servings Per Container 9
Calories from Fat 100
Heavy Whipping Cream (min. 40% milkfat), Water, Whole Milk (milk, vitamin D3), Coarse Polenta (corn), Cream Cheese (pasteurized milk and cream, skim milk, cheese culture, salt, stabilizers (carob bean and/or xanthan and/or guar gums)), Garlic, Parmesan Cheese (pasteurized cow’s milk, cheese culture, salt, enzymes and powdered cellulose (anti-caking agent)), Vegetable Oil (canola oil, extra virgin olive oil), Salt
Manufactured in a plant that processes sh, crustacean, egg, milk, tree nut, soybean, wheat, gluten.
|Amount per Serving||%DV*|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|2,000 Calorie Diet|
|Total Fat||Less than||65g|
|Saturated Fat||Less than||20g|
|2,500 Calorie Diet|
|Total Fat||Less than||80g|
|Saturated Fat||Less than||25g|
45-50 minutes at 350°F
10-13 minutes on high, covered with a paper towel
25-30 minutes at 375°F
5-8 minutes on high, covered with a paper towel
|from frozen||45-50 minutes at 350°F||10-13 minutes on high, covered with a paper towel|
|from thawed||25-30 minutes at 375°F||5-8 minutes on high, covered with a paper towel|
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"Our creativity and attention to detail allows us to be the leader in sous vide cooking."