Name: Porcini Matzo Polenta Wedges
Yield: Makes 6 servings
Ingredients: 1 medium onion, chopped; 2 tablespoons olive oil; 1 cup chopped porcini (reserved from the braised veal with gremolata , or 1 ounce dried porcini, softened in boiling water and chopped); 1 1/2 tablespoons finely chopped fresh basil; 1 1/2 cups chicken broth; 1 1/2 cups water; 3/4 cup unsalted matzo meal

Although polenta is traditionally made with cornmeal, we substituted matzo meal—with great results. It's far more tender than regular polenta, and tastes especially wonderful with the sauce from the braised veal with gremolata .

Cooks' note:

Polenta (spread in pie plate but not fried) can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to room temperature before frying.

Recipe notes

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