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1
Bring a kettle filled with about 4 cups of water to a boil, then lower the heat to very low and keep warm.
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2
Bring 4 cups water to a boil in a 3- to 4-quart heavy saucepan.
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3
Toss in the bay leaves and 1 tablespoon salt and stir in the olive oil.
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4
Working with a small handful of the cornmeal at a time, let it fall through your fingers into the boiling seasoned water, while stirring constantly with a wooden spoon.
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5
(Pay special attention to the corners as you stir; it is there that the polenta will stick and scorch first.)
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6
It should take about 5 minutes to add all the cornmeal.
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7
When all the cornmeal is added, the mixture should be smooth and thick and begin to perk like a little volcano.
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8
Lower the heat so the polenta continues to perk slowly, and cook, stirring constantly, until it is smooth and shiny, about 5 minutes.
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9
If at any point during the cooking the polenta becomes too thick to stir easily, add some of the water from the kettleabout 1/2 cupto loosen the consistency a little.
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10
It is possible that you will not need to add all the water in the kettle before the cornmeal is tender.
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11
The polenta is ready to serve at this point, or you can choose to cook it an extra minute or two, to intensify the flavor.
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12
Remove the pan from the heat, stir in the butter and cheese, and pour into a ceramic serving bowl.
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13
Let the polenta stand for up to 10 minutes before serving.
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14
The longer the polenta stands, the firmer its texture will be.
