Polenta

• 2 cups (500 ml) water
• Salt and pepper
• 1/2 cup (110 g) cornmeal
• 1/4 cup (55 g) unsalted butter
• 1/2 cup (55 g) grated Parmesan cheese
• 2 bay leaves
• 1 clove garlic, smashed

1. Bring the water to a boil over high heat and add a pinch of salt.
2. Take the pot off the burner and whisk in the cornmeal in an even stream.
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. You would rather overcook polenta than undercook it.
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. Then cover with plastic wrap to keep it warm, and set aside.
7. In a small pan, melt the remaining butter, a turn of pepper, the bay leaves, and the garlic over high heat.
8. Cook for 2 to 3 minutes, or until the butter bubbles and smells delicious.
9. Remove the butter from the heat and drizzle it along with the bay leaves and garlic over the polenta.
10. Sprinkle with the remaining Parmesan and serve right away.

water, salt, cornmeal, butter, parmesan cheese, bay leaves, clove garlic

Taken from www.epicurious.com/recipes/food/views/polenta-388865 (may not work)