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
Salt to taste
1/3 c Cooked wild rice
2 ts Parsley; chopped
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.

SERVES SIX

Printer friendly version: Wild Rice Polenta Sheets

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