Tonight's Passover Dinner - Matzo Polenta Casserole

[Guest guest]

This was tonight's dinner. Since it is still Passover, you have to get

creative with the matzo meal and the farfel. In this one, you use matzo meal

like corn meal, mix it with a liquid and then bake it. It came out ok, not

fabulous. Definitely needs some more salt. Otherwise, I liked it. Also, I

could've used more mushrooms. I used the 1/4 lb. Next time I'll up it to 1/2

lb. Also, I thought the tomatoes should've been cooked down a bit more.

 

* Exported from MasterCook *

 

Matzo Meal Polenta Casserole

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Holiday Main Dishes, Vegetarian

Mushrooms

 

Amount Measure Ingredient -- Preparation Method

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

3 eggs -- seprated

1/2 cup water

1 tsp salt

1/8 tsp white pepper

1 cup matzo meal -- divided

3 tbsp unsalted butter

1 onion -- thinly sliced

1/4 lb gourmet mushrooms (to 1/2 lb)-- thinly sliced

3 cups tomatoes -- chopped

1/2 cup cheese -- shredded

 

Preheat oven to 325°F.

 

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

pepper and half of the matzo meal. Blend it well. In a separate bowl or food

processor, beat the egg whites until stiff. Fold the egg whites into the

yolk mixture and then add the rest of the matzo meal.

 

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

tablespoonfuls into the butter and fry on each side until golden brown.

Remove the cakes from the skillet and arrange them in a 9x13 " baking pan.

 

Saute the onion and mushrooms in a separate skillet over medium heat. Add

more butter if necessary. They should be golden brown. Remove skillet from

heat and add tomatoes and cheese. Mix well. Pour the mixture over the cakes

in the pan. Bake in a preheated 325°F oven for 30 minutes. Serves 4-6.

 

Adapted from The Complete Passover Cookbook by Frances R. AvRutick.

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RisaG