Matzo Polenta

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Matzo Polenta

 

From " The Complete Passover Cookbook "

 

3 eggs, separated

1/2-cup water

1 tsp salt

1/8 tsp white pepper

1 cup matzo meal, divided

3 tbsp butter

1 onion, finely diced

1/4 lb mushrooms, thinly sliced

3 cups fresh tomatoes, diced

1/2 cup grated cheese, of your choice

 

In a large bowl, beat the egg yolks until light. Add the water, salt,

Pepper, and half the matzo meal. Blend together. In a separate bowl,

beat the egg whites until stiff. Fold the egg whites into the yolk

mixture; add the remainder of the matzo meal.

 

In a large skillet, melt the butter over medium heat. Drop the matzo

meal mixture by the tbsp into the butter and fry on each side until

light brown. Remove the batter cakes from the skillet and arrange

them in a 9x13 inch baking pan.

 

Saute the onion and the mushrooms in the skillet over medium heat,

adding add'l butter if necessary, until golden brown. Remove the

skillet from the heat. Add the tomatoes and cheese to the pan; mix

well. Pour the mixture over the batter cakes in the baking pan. Bake

in a 325º F oven for 45 minutes.

 

Variation: Fry the entire batter as 1 cake. When cool, cut into

pieces and arrange the pieces in the baking dish. Continue as above.

 

Serves 4-6