Recipe for Wild Rice Polenta Sheets


5 1/2 oz milk
5 1/2 oz water
3/4 oz butter
2 oz yellow cornmeal
1 oz parmesan; grated
1 salt to taste
1/3 cup cooked wild rice
2 teaspoon parsley; chopped
1 olive oil as needed


Place milk, water and butter in saucepan; heat to boiling. Combine cornmeal, Parmesan and salt; sift slowly into boiling mixture. Cook for 10 minutes. Fold in wild rice and parsley. Remove from heat; spoon mixture onto plastic wrap; cover with second sheet of plastic wrap. Roll to 1/4-in. thickness. Place on sheet pan; refrigerate for 4 to 6 hours.

Cut polenta into desired shapes. Saute in olive oil prior to assembling plate.


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