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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Mohammad Rezaie
[email protected]I can't wait to try this recipe! It looks so good and I love that it's a vegetarian dish.
ankit kandu
[email protected]These wedges are the perfect side dish for a special occasion. They're elegant and delicious.
Sp Ahah
[email protected]I've made this recipe several times and it's always a hit. My family loves the crispy exterior and the creamy interior.
koembe tey
[email protected]This recipe is a waste of time. I followed the instructions exactly and the wedges turned out dry and flavorless.
Lal Ankhkali
[email protected]I'm not a fan of polenta, but I might try this recipe if I can find some good porcini mushrooms.
Mali Mar
[email protected]This recipe seems a bit complicated, but I'm sure it's worth it.
Sm mainul Haque
[email protected]I'm not sure about the combination of porcini mushrooms and matzo meal, but I'm willing to give it a try.
Danny Eliya
[email protected]I'm definitely going to try this recipe. It looks so good and I love that it's a vegetarian dish.
Umar Mohammed hassan
[email protected]I love the idea of using matzo meal in polenta. It adds a nice crunch and nutty flavor.
Dristi Dahal
[email protected]These wedges were easy to make and turned out perfect. I served them with a simple tomato sauce and they were delicious.
BitAlexzx
[email protected]I'm not a huge fan of polenta, but these wedges were surprisingly good. The porcini mushrooms and matzo meal added a lot of flavor and texture.
Brandon Maness
[email protected]These polenta wedges were a hit at my dinner party! The combination of porcini mushrooms, matzo meal, and polenta was unique and delicious. I especially loved the crispy exterior and the creamy interior.