Polenta

• 10 cups water
• 1/4 cup extra-virgin olive oil
• 1 tablespoon salt, plus more if needed
• 4 bay leaves, preferably fresh
• 2 cups yellow polenta, medium-grind
• 1 cup freshly grated Grana Padano or Parmigiano-Reggiano, or more to taste
• 1/4 pound (1 stick) butter, or to taste
• A heavy-bottomed saucepan or French oven, 10 inches or wider, at least 6-quart capacity, with a cover
• A sturdy wire whisk

1. Pour the water and olive oil into the heavy pot, add the salt and bay leaves, and bring to a boil over high heat.
2. With the water bubbling steadily, pick up the polenta by handfuls and let it rain into the water through your fingers, whisking steadily to avoid lumps, until it is all incorporated.
3. Bring the polenta to a boil over medium heat, whisking frequently.
4. When big bubbles start bursting, lower the heat a bit and set the cover ajar.
5. Keep the polenta perking, and stir frequently, scraping the thickening cereal from the bottom and corners of the pot.
6. Cook for about 30 minutes, until the polenta is glossy and pulls away from the sides as you stir.
7. If you like the consistency, turn off the heat, or cook longer for greater density.
8. Taste (carefullyits hot!
9. ), and add salt if needed.
10. Remove all the bay leaves.
11. To enrich the polenta, stir in grated cheese or butteror bothto taste, then cover the pan until you are ready to serve.
12. To serve, dip a large spoon in water and use it to scoop polenta from the pot, mounding it in a warm pasta bowl.
13. Set aside some of the freshly cooked polenta to prepare Baked Polenta later (page 111).

water, extravirgin olive oil, salt, bay leaves, yellow polenta, butter, saucepan, a sturdy wire whisk

Taken from www.epicurious.com/recipes/food/views/polenta-384278 (may not work)