I am the chef at a Mountain Lodge in Oregon and are in the process of developing our menu. One starch that crossed my mind was polenta. The only concern I have is holding it for service. Our saute station is rather limited in burners and size and quite frankly polenta to order, even though it only takes about 5 mins to make a single batch, is out of the question. Is it possible to hold that in a steam table by maybe adding more liquid to account for the continual cooking in the steam table? Just wondering if anyone has prepped large batches of polenta at a time for service.