Ingredients1 h 30 m servings 524 cals
- Melt 1 tablespoon of butter in a large pot set over medium heat. Add the wild rice, garlic, sage and rosemary; cook and stir until the rice is coated and the mixture is fragrant. Pour in 2 cups of the water and bring to a boil. Cover, reduce heat to low and simmer for 10 minutes.
- After the 10 minutes, increase the heat to medium and stir in the polenta. Gradually stir in the remaining water as the polenta absorbs it. When all of the water is absorbed, mix in the remaining butter and Cheddar cheese. Reduce heat to low and simmer, stirring frequently for about 20 minutes.
- Butter a large baking dish and pour the mixture into it. Spread into an even layer if necessary and set aside to cool and become firm.
- When the mixture cools, tap it out onto a cutting board and cut into circles using a large glass or cookie cutter. Grill or fry patties until golden on the outside. Serve with your favorite toppings.
Per Serving: 524 calories; 19.6 g fat; 70.5 g carbohydrates; 17.1 g protein; 44 mg cholesterol; 1069 mg sodium. Full nutrition
ReviewsRead all reviews 3
I always enter into a recipe assuming I might have to adjust the seasonings to my preference, so giving this recipe a low score b/c some might find it bland seems unfair to what is a GREAT idea ...
this combo was really really REALLY bland. the tiny bit of seasoning gets lost among the starch......i would highly reccomend upping the fresh herbs to a tbsp or more and adding some chopped oni...