California Wild Rice Polenta Cakes
Created by Master Chef Michael Rech
Serve these delicious rice cakes with slices of herb-crusted tenderloin.| 1/3 | cup California wild rice |
| 1/3 | cup whiskey |
| 3 | cups chicken stock |
| 1 | cup chopped button mushrooms |
| 2/3 | cup milk |
| 2/3 | cup water |
| 1 | Tablespoon unsalted butter |
| ½ | cup yellow cornmeal |
| 1 | ounce (1/4 cup) grated Parmesan cheese |
| Salt to taste | |
| 1 | Tablespoon chopped basil |
| 1/4 | cup extra-virgin olive oil |
Directions
Place wild rice and put in a medium saucepan. Add whiskey, chicken stock and mushrooms and bring to a boil. Reduce to a gentle simmer, cover and cook until rice is tender and puffed, about 50 minutes. Drain and set aside.Line a 9-by-9-inch metal or glass pan with plastic wrap; set aside. Bring water to a boil in a medium saucepan. Whisk together cornmeal and Parmesan and whisk into boiling water. Add milk, butter and salt. Cook, stirring often, for 10 minutes.
Fold in wild rice and basil. Spoon mixture onto prepared pan, covering with another layer of plastic wrap. Smooth into an even layer, about 3/4 to 1-inch thick. Chill until firm, about 6 hours.
When ready to serve, heat olive oil in a medium skillet over medium-high heat. Cut polenta
into desiredshapes and sauté, working in batches, until golden brown and heated through. Serve immediatelyor keep warm on a baking sheet in a 200° oven.
Makes 4 servings.
This recipe was developed for the California Wild Rice Advisory Board by Chef Michael Rech, CA Culinary Academy. :: www.cawildrice.com