Matzo Polenta

[Guest guest]

Made this last night. Not too bad in flavor. But this is what I would do

next time (if there is a next time): Instead of making little pancakes

and then covering them with the vegetables, I would make one big

pancake, put it in the pan and cover it with the vegetables. Also maybe

use exotic mushrooms instead of button mushrooms. But it was tasty. Had

it with something I won't mention here.

 

* Exported from MasterCook *

 

Matzoh Polenta

 

Recipe By : The Complete Passover Cookbook by Frances R. AvRutick

Serving Size : 6 Preparation Time :0:00

Categories : Side Dish Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 325°F

oven for 45 minutes. Serves 4-6.

 

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

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

 

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Happy Passover everyone!!!!!

 

Love, RisaG