Last week, on the same day, I encountered two very different recipes for polenta. One had a practicality born of science, curiosity and efficiency. The other was much more rooted in time and tradition. One quick, the other slow. One required a modern appliance; the other, sourcing a special, stoneground organic polenta. The former I discovered, rather fittingly, while listening to a podcast and the later, equally fittingly, while sitting on a couch next to an open window while browsing through a book.