PORCINI MATZO POLENTA WEDGES
Provided by Ruth Cousineau
Categories Mushroom Onion Side Passover Basil Spring Kosher Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 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.
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Nem Pussward
[email protected]I was disappointed with this polenta. It was too dry and crumbly.
Pukhtoon Khan1
[email protected]This polenta is a great way to use up leftover matzo. It's a delicious and versatile dish that can be served as a side or main course.
Benson Mwila
[email protected]The polenta was good, but it wasn't anything special.
Kallu Miya
[email protected]I’ve tried many polenta recipes before, but this one is by far the best. It’s creamy, flavorful, and incredibly easy to make.
Donna Cannon
[email protected]The polenta was bland and lacked flavor. I wouldn't recommend this recipe.
NarayanYadav Yadav
[email protected]I love this polenta! It's so easy to make and it's always a crowd-pleaser.
Sanmi Adewumi
[email protected]The polenta was delicious, but it was a bit too time-consuming to make.
Zarqawi Naseeri
[email protected]This recipe is a keeper! I’ve made it several times already and it’s always a hit.
Zabih Ullah
[email protected]The polenta was a bit too salty for my taste, but overall it was a good dish.
Sphelele Akhulile
[email protected]This polenta is truly a winner! I can't wait to make it again and again.
Bandu Munasingha
[email protected]Great recipe! However, I didn’t have any matzo meal, so I used almond flour instead. Worked like a charm!
darksidejustin1234 hi
[email protected]Loved the textural contrast between the crispy crust and the creamy polenta. Awesome dish!
Uzair Jaan
[email protected]This polenta is dreamy! Will definitely add this to my regular rotation!