- 30g parmesan
- 50g black beans, pre soaked
- 50g wild rice
- 800g water
- 250g water
- 250g milk
- 1 Tbsp vege stock paste
- 20g butter
- 50g polenta
- 50g semolina
Recipe is created for
Place cubed parmesan in TM bowl and grate 5 seconds speed 9. Set aside
Place wild rice and soaked black beans in TM basket.
Place 800g water in TM bowl
Cook 25 minutes/ 100 degress/ speed 4
Set aside. ( I often cook extra and freeze for later use)
To cook polenta place water, milk, vege stock and butter in TM bowl and cook 100 degrees/8 minutes/speed 2
Add polenta and semolina and continue to cook 9 minutes/ speed 4/100 degrees.
Stir through parmesan, black eyed beans and wild rice
Line a 15 x 20 cm container with glad wrap. Place mixture into container spread out evenly with either damp hands or glad wrap. Place in refrigerator for at least an hour or can be up to three days.
Remove Polenta from gladwrap and cut into shapes required. Melt 20 g butter in non stick pan. Add Polenta Wedges to pan when butter is sizzling. Cook until golden brown on all sides.
Wild Rice &; Black Bean Polenta Wedges
Soak beans for 4 hours or overnight
This can be served as pictured with mushrooms and spinach as part of a brunch.
Alternativley serve with sweet chilli jam as a snack
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.