PASSOVER--Porcini Matzo Polenta Wedges

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Porcini Matzo Polenta Wedges

 

Recipe By :Gourmet, April 2001

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium onion -- chopped

2 tablespoons olive oil

1 ounce dried porcini mushroom -- softened in boiling water &

chopped

1 1/2 tablespoons finely chopped fresh basil

1 1/2 cups vegetable broth

1 1/2 cups water

3/4 cup unsalted matzo meal

 

Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat,

stirring occasionally, until lightly browned, 5 to 7 minutes. Add porcini and

cook, stirring, 2 minutes. Cool, then stir in basil and season with salt and

pepper.

 

Bring broth and water to a boil in a 3-quart heavy saucepan. Gradually add matzo

meal, whisking, and simmer, whisking constantly, until thickened, 1 to 2

minutes. Reduce heat to low and gently simmer, stirring occasionally, until very

thick, about 2 minutes more. Stir in porcini and salt and pepper to taste.

Spread polenta in an oiled 9-inch glass pie plate and let stand until firm,

about 1 hour.

 

Cut polenta into 12 wedges. Heat remaining tablespoon oil in skillet over

moderate heat until hot but not smoking, then cook wedges until crisp and golden

brown on both sides, about 15 minutes total.

 

Polenta (spread in pie plate but not fried) can be made 1 day ahead. Cool,

uncovered, then chill, covered. Bring to room temperature before frying.

 

 

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Per Serving (excluding unknown items): 166 Calories; 6g Fat (31.0% calories from

fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 409mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 1 Fat.

 

NOTES : Although polenta is traditionally made with cornmeal, we substituted

matzo meal—with great results. It's far more tender than regular polenta.

Nutr. Assoc. : 0 0 0 20028 0 0 0