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

1. 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.
2. 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.
3. 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.