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polenta, twice

Discussion in 'Electronic Design' started by John Larkin, Aug 9, 2007.

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  1. John Larkin

    John Larkin Guest

    Boil 4 cups of water and stir in 1 cup of coarse dry polenta. Simmer
    and stir for 20 minutes. 2/3 through, add a half cup of sweet corn
    kernels... the frozen kind are fine. Add a little water if it looks
    dry. Serve with butter, salt, pepper, mascarpone, and grated
    cheeses... white cheddar, parmesan, asiago, whatever. That's dinner.

    Pack the leftovers into a squarish container, cover, refrigerate
    overnight. Next morning, it will be congealed; slam it out onto a
    cutting board and slice into slabs maybe 0.5 inch thick. Fry in a hot
    skillet in butter until browned on both sides. Serve with warm maple
    syrup. That's breakfast.

  2. Gravio

    Gravio Guest

  3. [...]

    Do you often photograph your breakfast?

    Anyways, I've done the same thing and it's delicious if not eaten too often.
    I guess the recipe could be called Mexican toast as opposed to the French

  4. John Larkin

    John Larkin Guest

    Not above a few times a year.
    Works with grits, too.

  5. Jim Thompson

    Jim Thompson Guest

    Or eat what the wife cooks up ;-)

    ...Jim Thompson
  6. Try :)
  7. Where are you from originally?
  8. John Larkin

    John Larkin Guest

    New Orleans. I was born in the back seat of a 1936 Ford, on the
    streetcar tracks at the intersection of St Charles and Napoleon
    Avenues. There was a brief argument for naming me Charles Napoleon
    Larkin, but my mother refused. Thanks, mom.

    30 years later, it occurred to me that the place sucked, and that I
    could no longer do serious electronics there, so I moved to
    California. New Orleans suffers under the weight of centuries of

  9. John Larkin

    John Larkin Guest

    I'm usually in charge of breakfast, since she has to get to work by
    8:30 or something ghastly like that. All my engineers seem to straggle
    in around 9:30-ish and work till maybe 6 or 6:30. The production
    people are at work by 7:30 or 8, and all gone by 4PM.

  10. So it's just plain old St. John then? ;-)
    I thought it was an ok place til they all moved to houston and didn't go

    The reason I asked is that you make a distinction between grits and polenta.
    Is there a difference?
  11. Jim Thompson

    Jim Thompson Guest

    Isn't it hominy=>grits, yellow corn=>polenta ??

    ...Jim Thompson
  12. So the difference is sodium hydroxide? Talk about hair splitting. ;-)
  13. John Larkin

    John Larkin Guest

    Polenta is yellow corn meal. Grits is bleached white. They both have a
    faintly wheaty, slightly bitter flavor, but the polenta has corn
    flavor too. The other difference is that you can get a bowl of polenta
    for $8 at a nearby restaurant, and I doubt that anyone has ever
    charged much over $1 for a serving of grits.

  14. Ok, I didn't realize that there was such a _vast_ difference between the
    two. ;-)
  15. JosephKK

    JosephKK Guest

    Anthony Fremont posted to
    I suspect that it is location dependant.
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