Wild Rice Polenta Burgers

• 6 C chicken stock
• 1/2 tsp salt
• 1 3/4 C yellow cornmeal
• 3 Tb unsalted butter
• 1 C cooked wild rice
• 1/4 C Parmesan cheese
• 2 Tb fresh basil, chopped

1. Bring stock to a boil in a heavy large saucepan. Add salt, gradually whisking in the cornmeal.
2. Reduce heat to low and cook until mixture thickens (about 15 minutes) and the cornmeal is tender…stir often. Turn off heat.
3. Add butter, cooked wild rice, parmesan cheese and basil.
4. Pour into a prepared pan. Cover with plastic wrap and refrigerate until firm.
5. When firm, cut out rounds and pan fry in butter or olive oil.

As seen on Twin Cities Live September 10th, 2013

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