Wild Rice Polenta Sheets Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
5 1/2 ounce: Milk,
Salt to taste,
5 1/2 ounce: Water,
1/3 cup: Cooked wild rice,
3/4 ounce: Butter,
2 tsp: Parsley, chopped
2 ounce: Yellow cornmeal,
Olive oil as needed,
1 ounce: Parmesan, grated
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 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
Source from luhu.jp
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
Source from luhu.jp