Wild Rice Polenta Sheets

Cuisine: American

Category: grain

Servings: 6


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 cup cooked wild rice
2 tsp. 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.

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