Simmered covered for 45 to 50 minutes until the grains butterfly and turn tender, wild rice asks for nothing but water, salt, and patience before a final drain in the colander.
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Wash and drain rice.
In small saucepot, add rice to water. Add salt. Bring to a , covered, lower heat and about 45 to 50 minutes or until rice is tender (rice should butterfly slightly).
Place rice in colander and drain excess water.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
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