Every restaurant owner, chef, and line cook know that before that first bite is taken, you eat with your eyes. That is especially true in the Instagram-focused foodie climate of today. Your dish has to not only taste good on the plate but has to have that ‘gram-worthy appeal to bring customers in the door. 

In addition to plate appeal and exceptional taste profiles, operators are also looking for multiple formats, innovative formulations and customized distinction in their ingredients. To fulfill their needs, operators are looking for manufacturers with the experience and passion to create authentic products that best fit their culinary visions.

Founded in 1978 by René and Pasquale Caputo, many industry-savvy clients are choosing Caputo Cheese in Melrose Park, Ilinois, as their manufacturer of choice. Offering countless and diverse types of cheese from all over the world, Caputo offers its customers authentic Italian cheeses, from its award-winning Mozzarella, Ricotta, and Burrata made at the company’s Melrose Park facility to customized blends of imported and domestic Parmesan, Pecorino Romano and Asiago. Caputo has the experience, passion and commitment to client satisfaction that enables them to create ingredients to your specifications and to work with you on new flavors and formulas. 

Learn more about how Caputo crafts distinction with a visit to their website, www.caputocheese.com 

Polenta with Caramelized Onions and Pancetta


  • 2 tbsp. butter or olive oil for creasing the hotel pan
  • 2 c. polenta or stone-ground cornmeal
  • 7 c. boiling water
  • 2 tsp. minced garlic
  • 1 large yellow onion, caramelized
  • ½ lb. of pancetta, cut in a small dice and crisped in a skillet
  • 5 oz. grated Caputo Smoked 
  • Scamorza cheese
  • ½ c. shredded Caputo Parmesan cheese
  • Salt and pepper to taste*


Set oven to 300° with a low fan. Grease hotel pan with butter or olive oil and add polenta, caramelized onion and garlic. Pour in the boiling water slowly, whisking to combine. Place cling film and foil over the pan and bake for 90 minutes to 2 hours, stirring every 30 minutes. Bake until polenta reaches desired doneness. To finish, toss in your diced pancetta and cheeses. Stir until the cheeses are melted and everything is incorporated. Serve on top of tomato sauce with basil to garnish.

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