Polenta with Bay Leaves
(Polenta con Foglie di Alloro)
Ingredients:
1 and 2/3 cups coarse yellow cornmeal
2 fresh bay leaves
1 tbsp coarse salt
7 cups cold water
1 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
Directions:
Put salt and bay leaves into cold water in a heavy medium
pot.
Stir in coarse yellow cornmeal.
Bring to a boil over high heat.
Add extra-virgin olive oil.
Reduce heat to medium and continue cooking, stirring constantly with a wooden
spoon, until polenta thickens and pulls away from the bottom and sides of the
pot, about 30-40 minutes.
Season to taste with salt and freshly ground black pepper.
Remove and discard bay leaves. Serves 6.