Anonymous Fri Oct 07 12:08:07 2005

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.