Soft Polenta

• 6 cups water
• 2 teaspoons salt
• 2 Turkish bay leaves or 1/2 California bay leaf
• 1 1/2 cups cornmeal

1. In a 4-quart heavy saucepan bring water to a boil with salt and bay leaves and gradually whisk in cornmeal in a thin stream.
2. Cook mixture over moderate heat, whisking, 2 minutes and cover pan.
3. Simmer polenta, covered, over low heat, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total.
4. Remove pan from heat and discard bay leaves.

water, salt, turkish, cornmeal

Taken from www.epicurious.com/recipes/food/views/soft-polenta-100582 (may not work)