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Recipe by: damibert
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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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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