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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 minutes
Cook Time45 minutes
Resting Time45 minutes
Total Time1 hour 45 minutes
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