Wild rice adds a toasted nuttiness to this dish, and breaking it up in a food processor allows the rice to cook at the same rate as the polenta. Cookbook author Amy Thielen advises to scrape the corn cobs with the back of a knife after you grate the kernels to extract as much of the corn liquid as you can. Get the recipe for Polenta with Corn and Wild Rice ». William Hereford
Wild rice adds a toasted nuttiness to this dish, and breaking it up in a food processor allows the rice to cook at the same rate as the polenta. Cookbook author Amy Thielen advises to scrape the corn cobs with the back of a knife after you grate the kernels to extract as much of the corn liquid as you can.
Featured in: The Enlightened Entertainer
Polenta with Corn and Wild Rice
Wild rice adds a toasty nuttiness to polenta, its creamy sweetness heightened with freshly puréed corn. Serve as a side dish or light main course.
Yield: serves 8-10
Time:
1 hour, 20 minutes
Ingredients
- 3 ears of corn, shucked
- 1⁄2 cup wild rice
- 4 cups whole milk
- 4 cups water
- 2 cups coarse polenta
- 2 tsp. kosher salt
- 3 tbsp. unsalted butter, plus more for serving
Instructions
- Set a box grater over a large bowl and then grate the corn cobs on the large holes until you get a soupy purée; you should have 3⁄4 cup.
- In a food processor, pulse the wild rice until coarsely cracked. Transfer to a fine sieve, rinse under cold running water until the water runs clear, and drain.
- In a 4-qt. saucepan, bring the milk and water to a boil. Whisk in the wild rice, polenta, and salt and reduce the heat to medium-low. Cook, stirring occasionally, until the polenta and rice are tender, about 1 hour. Remove the polenta from the heat and stir in the grated corn purée and butter until smooth. Pour into a large serving bowl or platter and top with more pats of butter before serving.
