Recipe courtesy Alton Brown, 2004

Make two batches (one in each 20 qt brasier)

• 1 c. olive or vegetable oil
• 6   finely chopped red onions
• 1/3 c.   kosher salt
• 1/3 c. minced garlic
• 8 qt.  chicken stock (from base)
• 8 c.  coarse  ground cornmeal*
• 1 1/2 c. unsalted butter
• 1 Tbsp.  ground black pepper
• 16 oz.  Parmesan cheese, grated

Preheat oven to 350 degrees F.

In a 20 qt brasier, heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and cook for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add 12 quarts of water and bring to a boil. Add 8 oz. (half of the container) chicken base and stir to dissolve.  Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.

*equivalent to 4 lbs. 7 oz.