SOFT POLENTA WITH BAY LEAVES AND PARMIGIANO REGGIANO (for four)

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, available at Italian markets, natural food stores and some supermarkets.  If unavailable, substitute regular yellow cornmeal and cook for about half the time)

3 tablespoons butter

1 cup finely grated Parmigiano-Reggiano

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1. Bring 5 cups water to a simmer in medium saucepan. Cover and keep warm over low heat.
2. Pour 5 cups water into a large pot. Add salt, oil and bay leaves; bring to a boil over medium-high heat.  Reduce heat to medium; gradually add cornmeal, whisking to avoid lumps.  Reduce heat to medium-low.  Simmer uncovered until polenta is thick, whisking often, about 3 minutes.  Whisk in 1 cup of reserved hot water.  Continue to simmer until polenta is smooth and thick, whisking often, about 3 minutes.  Add remaining hot water, 1 cup at a time, and cook until very thick after each addition, whisking often, about 20 minutes.
3. Remove the bay leaves and stir in the butter and Parmigiano-Reggiano.

adapted from Lydia Bastianich, Bon Appetit Magazine, September, 2003

SERVE WITH:  

Lamb shanks braised in white wine, black olives and oranges

Agnello con olive nero (Tuscan lamb stew with black olives and rosemary)