¼cupgrated parmigiana reggiano or grana padano cheeseor a domestic parmesan
Using a grain mill, spice grinder or a highspeed blender, grind the wild rice until coarse/fine.
The mix shouldn’t be complete powder like wild rice flour, you want some chunks here and there, which will give some texture to the finished product. If you use black paddy rice though, prepare to cook for as long as an hour to soften up the chunks.
Bring the stock and milk to a simmer, then stir in the ground wild rice. Cook the rice on slow, gentle heat, stirring occasionally, until the liquid is absorbed and the mixture has thickened to the consistency of oatmeal. If the mixture seems wet, continue cooking until more liquid has evaporated. Taste and season the wild rice polenta. From here, it can be made ahead of time, cooled, and reheated if you like.
Add the parmesan and butter and stir to combine, then double check the seasoning and season to taste with salt, then taste again and adjust if needed-it's not going to season itself. Serve immediately.
The delicate, nutty flavor of parched wild rice in polenta form is a blank slate for savory and sweet recipes. Mix it with butter and parmesan it's the perfect bed for that roasted pork loin, braised beef or your favorite roast chicken. Make it with milk and fold in some soft herbs and it's a partner for that baked walleye. Cook it with milk, vanilla and cinnamon and it's a fantastic substitute for oatmeal with a little maple and butter of top.The recipe and proportions here are easily scaled.