Soft Polenta with Bay Leaves

• 10 cups (about) water
• 4 teaspoons coarse kosher salt
• 4 teaspoons extra-virgin olive oil
• 3 small Turkish bay leaves
• 2 cups polenta (coarse cornmeal)*

1. Bring 5 cups water to simmer in medium saucepan.
2. Cover; keep warm over low heat.
3. Pour 5 cups water into large pot.
4. Add salt, oil, and bay leaves; bring to boil over medium-high heat.
5. Reduce heat to medium; gradually add cornmeal, whisking to avoid lumps.
6. Reduce heat to medium-low.
7. Simmer uncovered until polenta is thick, whisking often, about 3 minutes.
8. Whisk in 1 cup of reserved hot water.
9. Continue to simmer until polenta is smooth and thick, whisking often, about 3 minutes.
10. Add remaining hot water, 1 cup at a time, and cook until very thick after each addition, whisking often, about 20 minutes.
11. *Available at Italian markets, natural foods stores, and some supermarkets.
12. If unavailable, substitute regular yellow cornmeal and cook for about half the time.

water, coarse kosher salt, extravirgin olive oil, turkish, polenta

Taken from www.epicurious.com/recipes/food/views/soft-polenta-with-bay-leaves-108584 (may not work)