Polenta

Directions

1. 1
   Bring the water to a boil over high heat and add a pinch of salt.
2. 2
   Take the pot off the burner and whisk in the cornmeal in an even stream.
3. 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. 4
   You would rather overcook polenta than undercook it.
5. 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. 6
   Then cover with plastic wrap to keep it warm, and set aside.
7. 7
   In a small pan, melt the remaining butter, a turn of pepper, the bay leaves, and the garlic over high heat.
8. 8
   Cook for 2 to 3 minutes, or until the butter bubbles and smells delicious.
9. 9
   Remove the butter from the heat and drizzle it along with the bay leaves and garlic over the polenta.
10. 10
    Sprinkle with the remaining Parmesan and serve right away.