California Wild Rice Polenta Cakes
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
Compliments of California Wild Rice Advisory Board
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