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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.


    http://s2.supload.com/free/Polenta1.jpg/view/

    http://s2.supload.com/free/Polenta2.jpg/view/


    John
     
  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
    variety.

    robert
     
  4. John Larkin

    John Larkin Guest

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

    John
     
  5. Jim Thompson

    Jim Thompson Guest

    Or eat what the wife cooks up ;-)

    ...Jim Thompson
     
  6. Try photobucket.com. :)
     
  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
    brain-drain.

    John
     
  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.

    John
     
  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
    back.

    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.

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

    JosephKK Guest

    Anthony Fremont posted to sci.electronics.design:
    I suspect that it is location dependant.
     
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