The following recipe is based on Marcella Hazan's "no-stirring" method from her book Essentials of Classic Italian Cooking.
This recipe originally accompanied Roasted Veal Chops with Shallots, Tomatoes and Olive Jus.They may be seared and roasted while the polenta is simmering.
Recipe information
Yield
Makes about 5 cups, serving 6
Ingredients
6 cups water
2 teaspoons salt
2 Turkish bay leaves or 1/2 California bay leaf
1 1/2 cups cornmeal
Preparation
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. Cook mixture over moderate heat, whisking, 2 minutes and cover pan. Simmer polenta, covered, over low heat, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove pan from heat and discard bay leaves.
