h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

The package had directions for making polenta cereal and a recipe for a polenta casserole. We tried to make the casserole. I just put the polenta powder in dry and poured pasta sauce over it and put mozzarella on it. I think the recipe failed to mention that you were supposed to wet the polenta before you put it in the pan. So we ended up with two delicious layers - mozzarella and pasta sauce - and one layer of dry polenta powder. I thought the pasta sauce was supposed to be enough to wet down the polenta but I was wrong. We tried to eat it but there was more than half a pan left. I hate wasting that much food, but but it wasn't salvageable or worth saving so it went in the trash.

I other news, I'm doing some long overdue laundry and worrying about stuff.

Synchronicity... I'm doing some laundry too, even as I type. I was also worrying about stuff, but I decided to have a beer instead.

I tried having some rum and cola earlier, but it wasn't strong enough. I was still worried. I've taken my nighttime medications though and should be asleep soon. I worry less when I'm asleep.

I have never even heard of Polenta.

Worrying less when one is asleep is something I can confirm is true. If only we could sleep more and work less we would be happier I reckon.

I have a packet of polenta in the cupboard. I am afraid to get it out and use it, as I don;t really know what to do with it. This journal has not helped.

Add water and you'll probably be OK.

Talk to me. I am the QUEEN of polenta. Only I'm not allowed to make it because S hates it.

I haven't made polenta for over a year. I gave up because it was always sitting there uneaten.

I'd love to know the secret?

The secret to polenta is stirring. Even the 'quick' variety. You need to put it in a pan with water (hopefully the amount will be on the box. It varies depending on whether it's quick cook or not, but it is I think 2 cups water to 1 polenta for the slow variety). Bring to the simmer and STIR ALL THE TIME. If you leave it, you get powdery lumps in a soup of yellow slurry. Freshly cooked, it should have the texture of porridge or mashed potato or a proper risotto. As it cools it firms up and 'sets' to a texture you can cut into slices and pan-fry, or grill. Or if you want to make a casserole, put the freshly cooked polenta in the baking dish and put sauce and cheese on top of that and bake. Putting the dry powder in the bottom of the dish and putting moist ingredients on top will, I am so very sorry, NOT work. As alas was found out the hard way.

I dread to think what was on the box by way of instructions - or was it an Italian brand with no translation?

Some shops sell the stuff ready-made-up in rubbery bricks.

Oh, and if you're cooking it to serve as a side-dish like mashed potato, stir a knob of butter into it near the end of the cooking time.

And grated parmesan. Stir that in too. With the butter. (Or finely grated hard strong cheese of your preference).

The box was in English. I don't know if it was a translation, the English was fine. It just was not clear that you were supposed to make the polenta mash before you put it into the pan. So, yes, I put it in dry and hoped the wet ingredients would soak it down.

We usually buy those rubbery tubes of the stuff and fry that up. This was the first time I'd tried the powder.