Union Square Cafe's Matzoh Meal Polenta

[JJ Judkins]

* Exported from MasterCook *

Union Square Cafe's Matzoh Meal Polenta - 6 pts; 16g Carbohydrate; 1g Dietary Fiber;

Recipe By :Michael Romano and Danny Meyer, Union Square Cafe
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ -----------------------------------
olive oil spray -- for coating pan (or just olive oil)
2 1/4 cups stock
1 bouillon cube
1/4 teaspoon minced fresh rosemary
1/4 teaspoon minced fresh sage
1/4 teaspoon minced fresh thyme
3/4 cup matzoh meal -- plus extra for coating the cakes
1 large egg
1 large egg yolk
Kosher salt and freshly ground pepper
1/3 cup olive oil
chopped parsley -- for garnish (optional)

Lightly oil an 8-inch cake pan or straight-sided tart pan.

In a 2-quart saucepan, bring to a boil the stock, bouillon cube and herbs. Reduce the heat

and simmer until the bouillon cube is completely dissolved, about 3 minutes.

Slowly pour the matzoh meal into the liquid with one hand while whisking constantly with

the other. (Be sure to use a frm whisk.) Continue whisking until smooth and creamy. The

mixture will become quite thick. Reduce the heat to low and cook for 5 minutes, stirring

occasionally to prevent sticking.

In a bowl, beat the egg and egg yolk together; whisk the eggs into the matzoh polenta.

Raise the heat slightly and return the mixture to a boil. Boil, whisking constantly, for 1

minute. Season with salt and pepper to taste and remove from the heat.

Pour the cooked matzoh polenta into the cake pan. With a spatula, spread the mixture evenly

and smoothly. Cover, place in the refrigerator and chill thoroughly, at least 30 minutes

and up to 24 hours.

Preheat the oven to 250F. Cut the polenta into pie-shaped wedges. In a large saute pan,

heat the olive oil over a moderate flame. Dredge the matzoh wedges in the extra matzoh meal

and saute on both sides until golden brown. Sprinkle with chopped parsley, if desired.

Makes 4 to 6 servings.

Michael Romano and Danny Meyer of the Union Square Cake, one of Manhattan's most acclaimed

restaurants, collaborated to create a polenta made from matzoh meal instead of from

cornmeal. At their restaurant, it is served with sauteed mushrooms, but it is extremely

versatile. Try it with other topping or with gravy from roast [favorites]. Although not

created specifically for Passover, this dish is one of the most original food ideas for the

holiday.

Description:
"6 pts"
Cuisine:
"Jewish"
Source:
"The New York Times Passover Cookbook"
S(Formatted by Chupa Babi):
"May 2009"
Copyright:
"1999"
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Per Serving (excluding unknown items): 232 Calories; 17g Fat (65.3% calories from fat); 4g

Protein; 16g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 16mg Sodium. Exchanges: 1

Grain(Starch)-; 0 Lean Meat; 3 Fat.

Nutr. Assoc. : 0 0 0 0 3403 0 0 0 0 0 0 0