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

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