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1
Put 10 cups cold water in the pot with the oil, salt, and bay leaves.
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2
Whisking vigorously with one hand, pour the polenta into the water in a thin steady stream (a spouted measuring cup is helpful here).
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3
Keep whisking until all the cornmeal is incorporated and the mixture is smooth.
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4
Turn on medium-low heat and gradually bring the polenta to a boil.
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5
This will take 10 minutes at leastdont rush it.
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6
You can leave the pot for a couple of minutes, but stir frequently and thoroughly, especially the bottom, sides, and corners.
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7
As soon as you feel thickening, use a sturdy wooden spoon in place of the whisk, so you can scrape the polenta from the corners and mix it in.
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8
The polenta will become very thick as it gets close to the boil; then big bubbles will rise and burst in (and out of) the pot.
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9
At this point, lower the heat to get a continuous but slow perkingjust a couple of bubbles at a time.
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10
Set a cover ajar on top, so polenta doesnt pop all over the stove.
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11
Because of its density, spatters can easily burn you, so be careful.
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12
Cook the polenta at this rate for another 25 to 35 minutes, stirring frequently, and adjusting heat as necessary.
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13
Stir more continuously near the end, scraping up the thickest polenta from the bottom and corners.
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14
When the polenta is glossy and just pulling away from the sides, it is done and you may turn off the heat.
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15
Or cook it longer, slowly, for more flavor; mix in more water if you want it softer, or turn up the heat, stirring vigorously, to thicken it.
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16
Polenta retains heat for up to 30 minutes, so you can cover the pot and leave it for 15 minutes or so before serving.
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17
As it cools, it will form a crust on top.
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18
To prevent, place a piece of plastic wrap directly on the polenta.
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19
Stir 1 to 2 cups of freshly grated Parmigiano-Reggiano or Grana Padano into the pot after you have turned off the heat.
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20
If you want more flavor at this point, you can mix in a stick of butter or 1/2 cup of mascarpone cheese also.
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21
Ladle 1 to 2 cups of hot polenta into each warm bowl and top with more Parmigiano-Reggiano or Grana Padano, either grated or in shavings.
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22
Basic Polenta with Leeks
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23
Cut up into approximately 1-inch pieces enough leeks to fill 3 cups.
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24
After the polenta has perked for about 10 minutes, stir in the leeks and let them cook right in the pot.
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25
Alternatively, saute the leeks separately, and fold them in for the last 5 minutes of cooking.
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26
Top each serving with Parmigiano-Reggiano or Grana Padano, grated or in shavings.
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27
Basic Polenta with Bacon
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28
Youll need 1 pound thick-sliced bacon.
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29
Stack the slices and cut them crosswise into lardoons, or matchstick strips about 1/4 inch thick.
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30
Fry them over medium-high heat in a skillet, stirring and separating, until dark and crispy; then lift them out with a slotted spatula and let the fat drain off.
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31
Fold the bacon into the polenta, off heat, along with a cup of grated Parmigiano-Reggiano or Grana Padano.
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32
Top each serving with more cheese, either grated or in shavings.
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33
If you like, save some bacon for decoration on top.
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34
Basic Polenta with Cheese
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35
Cut a semihard cheese like Montasio or cheddar into 1/2-inch cubes.
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36
Stir into the cooked polenta, off the heat, with 1 cup Parmigiano-Reggiano or Grana Padano.
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37
Top each serving with more cheese, either grated or in shavings.
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38
To flavor with gorgonzola, stir in the cup of grated Parmigiano-Reggiano or Grana Padano.
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39
Then crumble gorgonzola over each serving.
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40
The enormous residual heat of polenta is sufficient, as the saying goes, to cook an egg.
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41
Do just that to make this treat for breakfast or brunch.
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42
Prepare Basic Polenta finished with freshly grated cheese, or in one of the simple variations.
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43
For every golden bowl, separate an egg and keep the yolk whole in a dish.
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44
Ladle a portion of steaming polenta into a warm bowl; press with a spoon to make a small nest.
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45
Slide the yolk into the nest.
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46
It will cook as you garnish it with freshly ground black pepper and surround it with Parmigiano-Reggiano, either grated or in shavings.
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47
To eat, stir the yolk into the polenta and really enjoy this dish.
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48
The crowning glory of this dish is a shaving of fresh truffles on top of it all.
