Matzah Meal Polenta, Michael Romano and Danny Meyer of the Union Square Cafe (Adapted by Florence Fabricant)

This recipe was adapted from the Union Square Cafe Cookbook and printed in the New York Times Passover Cookbook (page 105). Makes 4 to 6 servings.

Ingredients

• Olive oil for coating pan
• 2 1/4 cups chicken stock
• 1 chicken bouillon cube
• 1/4 teaspoon each minced fresh rosemary, sage, and thyme
• 3/4 cup matzah meal, plus extra for coating the cakes
• 1 large egg
• 1 large egg yolk
• Kosher salt and freshly ground black pepper
• 1/3 cup olive oil
• Chopped parsley for garnish (optional)

Instructions

• lightly oil an 8-inch cake pan or straight sided tart pan
• In a 2 quart saucepan, bring to a boil the chicken stock, bouillon cube and herbs. Reduce the heat and simmer until the bouillon cube is completely dissolved, about 3 minutes.
• Slowly pour the matzah 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 matzah 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 matzah 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.
• Cut the polenta into pie-shaped wedges. In a large sauté pan, heat the olive oil over a moderate flame. Dredge the matzah wedges in the extra matzah meal and sauté on both sides until golden brown. Sprinkle with chopped parsley, if desired.