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    Home » Recipes » All Recipes

    Wild Rice & Mushroom Polenta Sandwich

    Published: Jul 2, 2021

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    Wild Rice & Mushroom Polenta Sandwich

    Originally published June 27, 2013. Updated on 7/2/2021

    A close up photo of a toasted wild rice and mushroom polenta sandwich.

    Wild Rice & Mushroom Polenta Sandwich - A little bit of effort results in a big payout - both in terms of flavour, and servings!

    Recently my husband and I took a trip up to Duluth, MN. It was *almost* my first time up there - we'd made the trip a couple years ago, encountered car problems as soon as we arrived, and had to turn right back around for a VERY stressful ride home, hoping the engine didn't blow!

    It was an amazing overnight vacation for us - much needed stress relief, and went a long way to temporarily quell some of my homesickness issues.

    I'll tell you all about it and share some photos in a few days, but today, let's talk FOOD.

    We pulled over to have lunch as we drove a bit further up the north shore, using a maps app to find whatever was close.

    We settled on the Splashing Rock Restaurant, and we were thrilled - it was pretty much empty at the time we arrived (we love quiet restaurants!), and it had an amazing view of the lake.

    It was *perfect*.

    A close up photo of a toasted wild rice and mushroom polenta sandwich.

    Wild Rice & Mushroom Polenta Sandwich

    Their "North Woods Wild Rice & Forest Mushroom Burger" caught my eye, and I recommended it to my husband.

    Holy crap, it was probably the best sandwich (not really a burger) that either of us had ever had. Even before we left the parking lot, we knew I'd have to recreate it at home.

    Well, I didn't waste any time - I created this recipe the following day!

    Aside from changing "forest mushrooms" to the more accessible baby bellas, this recipe turned pretty much bang on... wildly delicious!

    Also, it gave us an opportunity to cook up some of the beautiful, long grained wild rice we picked up at a roadside shop on the trip.

    A close up photo of a toasted wild rice and mushroom polenta sandwich.

    Making This Polenta Sandwich

    This recipe is easy to do, but a little involved.

    Luckily, it makes an entire pan of the polenta patties - about 10 servings? I forgot to count, and really, it depends on the size of bread you use.

    Either way - great payout for the effort, both taste wise and volumetrically! My husband was thrilled to live on these sandwiches for the entire week following the trip!

    A bit of a confession: I didn't bother making roasted garlic aioli myself - I roasted up a few heads of garlic and stirred it into commercially made mayo. Whatever - it was still amazing!

    Enjoy!

    A close up photo of a toasted wild rice and mushroom polenta sandwich.

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    A close up photo of a toasted sandwich with polenta, mushrooms, wild rice, cheddar, red onions, and mayo visible.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A close up photo of a toasted sandwich with polenta, mushrooms, wild rice, cheddar, red onions, and mayo visible.

    A close up photo of a toasted sandwich with polenta, mushrooms, wild rice, cheddar, red onions, and mayo visible.
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    5 from 1 vote

    Wild Rice and Mushroom Polenta Sandwich

    A little bit of effort results in a big payout - both in terms of flavour, and servings!
    Prep Time15 mins
    Cook Time45 mins
    Resting Time45 mins
    Total Time1 hr 45 mins
    Course: Main Course
    Cuisine: American, Gluten-free, Sandwiches
    Servings: 10 Sandwiches
    Calories: 195kcal
    Author: Marie Porter

    Ingredients

    Polenta Filling

    • 1 tablespoon Olive Oil
    • 2 Leeks, White Part Only Thinly Sliced
    • 1 Cup Shredded Carrot
    • ½ Red Onion Finely Chopped
    • 1 lb Baby Bella / Crimini Mushrooms Finely Chopped
    • 1 Garlic Clove Pressed
    • 2 Cups Dry Polenta
    • 5 ½ Cups Water
    • 1+ teaspoon Salt
    • ¾ Cup Cooked, Well-Drained Wild Rice
    • ½ Cup Shredded Sharp Cheddar Cheese
    • 2-3 teaspoon Fresh Thyme Finely minced
    • Ground Pepper
    • Pan Spray

    For Assembly

    • Grainy Sandwich Bread
    • Roasted Garlic Aioli
    • Thinly Sliced Red Onion
    • Slices of Sharp Cheddar Cheese

    Instructions

    For Polenta Patties

    • In a large pot, combine olive oil, leeks, carrot, onion, and mushrooms. Cook over medium-high heat, stirring frequently, until liquid starts to “Sweat” from the veggies. Add garlic, continue to cook for one more minute.
    • Add polenta, water, and salt, bring to a boil. Cook, stirring constantly, until almost all of the water is absorbed by the polenta. Add cooked wild rice, continue cooking and stirring and the mixture starts to pull away from the sides.
    • Remove from heat. Stir in shredded cheese and fresh thyme until cheese is completely melted and incorporated, season to taste with pepper and additional salt, if desired.
    • Spray a standard cookie sheet (with sides!) with pan spray, spread polenta evenly throughout the pan. Cool to room temperature, cover with plastic wrap, and chill for at least one hour.

    To Assemble

    • Slice polenta into bread-sized pieces. Pour a little olive oil into a frying pan, heat slices of polenta over medium until warmed through. Turn the heat up to medium high, continue to fry until desired level of crustiness is reached.
    • Toast slices of grainy bread, spread with with roasted garlic aioli (purchased or homemade) and top with a few onion slices. Arrange 1 polenta slice on each sandwich, top with cheese and more onions if desired, and cap it off with a second slice of prepared bread.
    • Serve Hot!

    Nutrition

    Calories: 195kcal | Carbohydrates: 34g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 290mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2607IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 1mg

    A close up photo of a toasted sandwich with polenta, mushrooms, wild rice, cheddar, red onions, and mayo visible.

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    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

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