Matzo polenta with sauteed mushrooms

4 servings

Ingredients

Quantity Ingredient
1¼ cup Chicken Stock
1 cup Milk
2 Chicken Bouillon Cubes
¼ teaspoon Fresh Rosemary -- minced
¼ teaspoon Fresh Sage -- minced
¼ teaspoon Fresh Thyme -- minced
¾ cup Matzo Meal *
2 tablespoons Olive Oil
½ pounds Mushrooms, Assorted clean & thinly slice
½ teaspoon Garlic -- minced
2 Anchovy Fillets very finely minced
1 large Egg
1 Egg Yolk
Kosher Salt
Black Pepper -- freshly
Ground
⅓ cup Olive Oil
¼ cup White Wine
1 tablespoon Lemon Juice
¼ teaspoon Salt
⅛ teaspoon Black Pepper -- freshly ground
1 tablespoon Chopped Parsley

Directions

MATZO POLENTA

MUSHROOMS

* Plus extra for coating the cakes.

1. Lightly oil an 8-inch cake pan or straight-sided tart pan.

2. In a 2-quart saucepan, bring to a boil the chicken stock, milk, bouillon cubes, and herbs. Reduce the heat and simmer until the bouillon cubes are completely dissolved, about 3 mins.

3. Slowly pour the matzo meal into the liquid with one hand while whisking constantly with the other. (Be sure to use a firm whisk.) Continue whisking until smooth and creamy. The mixture will become quite thick. Reduce the heat to low and cook for 5 mins, stirring occasionally to prevent sticking.

4. Beat the egg and egg yolk together in a bowl; whisk into the matzo polenta. Raise the heat slightly and return the mixture to a boil.

Whisk constantly for 1 min., season with salt and pepper to taste, and remove from heat.

5. Pour the cooked matzo polenta into the oiled pan. With a spatula, spread the mixture evenly and smoothly. Cover, refrigerate, and chill thoroughly, at least 30 mins and up to 24 hrs.

6. Preheat the oven to 250 F. Cut the polenta into pie-shaped wedges.

In a large saute pan, heat the ⅓ cup olive oil over a moderate flame. Dredge the matzo wedges in the extra matzo meal and saute on both sides until golden brown. Transfer to an ovenproof platter and hold, uncovered, in the oven while you cook the mushrooms.

7. Wipe the saute pan clean and heat the 2 Tbs. olive oil over high heat until it just begins to smoke. Add the mushrooms and saute to brown and soften them, 3 to 5 mins. Add the garlic, anchovy, white wine, and lemon juice and toss together to blend the flavors. Season with salt and pepper and cook 1 to 2 mins. Spoon the mushrooms and their juice over the matzo polenta cakes and serve, sprinkled with chopped parsley,

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-20-95 (22:13) (159) Fido: Cooking

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