California Wild Rice Polenta Cakes

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Serve these delicious rice cakes with slices of herb-crusted tenderloin.

~Created by Master Chef Michael Rech~
California Culinary Institute

Serves 4 people.

  • 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

Cooking Instructions:

Place wild rice 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 Chef Michael Rechinto desiredshapes and sauté, working in batches, until golden brown and heated through. Serve immediatelyor keep warm on a baking sheet in a 200° oven

Serve with slices of herb-crusted tenderloin.

Nutritional information: Calories 265 (50.9% from fat); Total Fat 14g; Cholesterol 13mg; Protein 11g; Carbohydrate 19g; Fiber 2g; Iron 3mg; Sodium 363mg; Calcium 110mg; Vitamin A 206 IU; Vitamin C 0mg.

This recipe was developed for the California Wild Rice Advisory Board by Chef Michael Rech, CA Culinary Academy
Compliments of California Wild Rice Advisory Board
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Wild Rice Winter Soups:

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