Wild rice polenta sheets
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | ounce | Milk |
| 5½ | ounce | Water |
| ¾ | ounce | Butter |
| 2 | ounces | Yellow cornmeal |
| 1 | ounce | Parmesan; grated |
| Salt to taste | ||
| ⅓ | cup | Cooked wild rice |
| 2 | teaspoons | Parsley; chopped |
| Olive oil as needed | ||
Directions
Recipe by: Team USA
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 ¼-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