Recipe: Union Square Cafe Matzoh Meal Polenta

UNION SQUARE CAFE MATZOH MEAL POLENTA

"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. Although not created specifically for Passover, this dish is one of the most original food ideas for the holiday."

2 1/4 cups chicken stock
1 chicken 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 fresh 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 firm 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.

TO SERVE:
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
Adapted from The Union Square Cafe Cookbook
Source: The New York Times Passover Cookbook by Linda Amster