Warning: include_once(/home/askitty/public_html/sidebar/wp-content/plugins/slayers-custom-widgets/slayer_Custom_Widgets.php) [function.include-once]: failed to open stream: Permission denied in /home/askitty/public_html/sidebar/wp-settings.php on line 595

Warning: include_once() [function.include]: Failed opening '/home/askitty/public_html/sidebar/wp-content/plugins/slayers-custom-widgets/slayer_Custom_Widgets.php' for inclusion (include_path='.:/usr/lib/php:/usr/local/lib/php') in /home/askitty/public_html/sidebar/wp-settings.php on line 595
the sidebar » Blog Archive » Recipe: Forest Fire Sriracha Basil-Tomato Polenta with Plantains
Recipe: Forest Fire Sriracha Basil-Tomato Polenta with Plantains
By Adam Gnade
Wednesday, March 11th, 2009

It was a cold, dark night and my people were broke and hungry. We did this with leftovers and old pantry crap. Incredible. Our hearts swelled like inflating balloons and we breathed fire and we loved everything about everything.

3 cups dry polenta
Dried basil
Dried oregano
Ground black peppercorns
One can tomato sauce (cheap)
Two plantains (ripe to the point of being soft and dark brown)
Sriracha sauce.

from wikipedia.org

from wikipedia.org

Mix three cups of polenta into a large sauce pot of nine cups of boiling water. (Add polenta slowly or it will get lumpy.) Turn the stove down to a simmer and stir slowly and continuously for 30 minutes (your arm will hurt but it’ll only make you more unbeatable). Put the cooked polenta into a flat casserole dish, wet hands, and pat until it is flat and uniformly 2″ deep. Sprinkle with two tablespoons basil and pat into the polenta.  Put in the fridge to cool.

from molliekatzen.com
from molliekatzen.com

Start two pans cooking with 1″ olive oil or Canola in each. Once polenta is totally cold (inside and out), cut into 2″ by 4″ strips. Test oil; if it’s hot enough to brown a cube of bread in 10 seconds, you’re ready. Set strips of polenta in the oil.

While the polenta is frying, slice the plantains and set them in the second frying pan. Next get a small sauce pot going with your tomato sauce and season to taste with black peppercorns and oregano.

While the polenta is cooking, turn regularly until it is a deep hard-fried golden brown (a la Chicken McNuggets). (Finished plantains should be dark yellow with brown streaks).

Once the polenta looks fried all to hell, remove and place on a plate covered in paper towels. Serve the polenta drizzled heavily in tomato sauce with plantains on the side.

Recommended drink: beer, domestic, lots.

Finally, if you’re feeling strong (and we were) flavor with Thai Sriracha (AKA rooster sauce) and feel the winter-killing heat turn you into a warrior. This is an important step–if you can handle a forest fire in your blood.

BIO: Adam Gnade's (guh nah dee) work is released as a series of books and records that share characters and themes; the fiction writing continuing plot-lines left open by the self-described "talking songs" in an attempt to compile a vast, detailed, interconnected, personal history of contemporary American life. Check out recent writing here and songs here. Contact: adam@asthmatickitty.com

Filed under:

Leave a Reply

You must be logged in to post a comment.