Wild Rice Tamales with Sage Butter
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Puree the corn, onion, roasted garlic and 1 1/2 cups water in a food processor or blender. Transfer the mixture to a medium bowl and stir in the butter. Add the cornmeal, wild rice and honey, season with salt and pepper, and mix until there are no visible lumps; the mixture will be loose.
Remove the corn husks from the water and set aside the best 20 husks. Pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface with the tapered ends facing left and right and the broad centers overlapping each other by about 3 inches. Place about 1/3 cup of the masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. Tie each end of the bundle with a strip of corn husk, pushing the filling toward the middle as you tie. The tamales can be assembled up to 4 hours ahead and refrigerated.
Bring a couple of inches of water to a boil in the bottom of the steamer. Arrange the tamales in a single layer on a steamer rack, cover tightly with aluminum foil, and steam for 45 to 75 minutes, until firm to the touch.
To serve, arrange 1 tamale on each of 8 serving plates. Using a paring knife, cut a slit lengthwise in the top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each serving with a heaping tablespoon of thyme butter. Do not eat the husks.', recipe_comments='', recipe_source=156, recipe_cost='6.066', recipe_owner='bobfrank', recipe_calories = 724, recipe_fat = '48.11', recipe_carbs = '59.20', recipe_chol = '0.00', recipe_netcarbs = '54.10', recipe_protein = '7.77', recipe_fiber = '5.10', recipe_ww_pts = '8.56', recipe_basket = '0', recipe_sugg_sides = '', recipe_kosher = 5, recipe_kp = 0, recipe_lofat = 0, recipe_sodium = '28.85' , recipe_yields_num = '0.00', recipe_yields_unit = 11 , recipe_wine_type = 0, recipe_wine_sugg = 0 , recipe_wine_name = '', recipe_tested = 0 , recipe_orig_serve = 10, recipe_equip = ''
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