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Overloading the Machine
Polenta Pieces
Based on the recipe from Mollie Katzen's Sunlight Cafe by Mollie Katzen
- 1-3/4 cups water
- 1 teaspoon salt
- 1-1/2 cups coarse cornmeal (polenta)
- 1 cup cold water
Pour 1-3/4 cups water into a medium-sized saucepan, add the salt, and bring to a boil. Meanwhile, place the polenta in a bowl with the cold water, and stir until it is completely moistened.
Turn heat under the boiling water down to a simmer, and spoon in the wet polenta. Stir with a wooden spoon, and cook over medium-low heat for about 5 to 8 minutes, or until very thick.
Turn the polenta out onto two dinner plates, spreading it into a thin circle all the way to the rims of the plates. Let it cool for at least 1 hour. It will become very firm.
Cut the polenta into cubes or dice.
I had to add another 1/4 cup or so of water near the end of the cooking time to prevent sticking.
Today, an endless, recombinant, and fundamentally social process generates
countless hours of creative product (another antique term?). To say that this
poses a threat to the record industry is simply comic. The record industry,
though it may not know it yet, has gone the way of the record. Instead, the
recombinant (the bootleg, the remix, the mash-up) has become the characteristic
pivot at the turn of our two centuries.
-- William Gibson
This page was last modified on 2011 December 20.