Polenta

1. 1

   Bring the water to a boil over high heat and add a pinch of salt.

2. 2

   Take the pot off the burner and whisk in the cornmeal in an even stream.

3. 3

   Put the pot back on the burner, reduce the heat to medium-low, and cook, stirring occasionally with a wooden spoon, for about 30 minutes, or until the mixture pulls away from the sides of the pan and no longer tastes grainy.

4. 4

   You would rather overcook polenta than undercook it.

5. 5

   Mix in 2 tablespoons of the butter and half of the Parmesan, correct the seasoning with salt, and pass the polenta through a ricer.

6. 6

   Then cover with plastic wrap to keep it warm, and set aside.

7. 7

   In a small pan, melt the remaining butter, a turn of pepper, the bay leaves, and the garlic over high heat.

8. 8

   Cook for 2 to 3 minutes, or until the butter bubbles and smells delicious.

9. 9

   Remove the butter from the heat and drizzle it along with the bay leaves and garlic over the polenta.

10. 10

    Sprinkle with the remaining Parmesan and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.