• 4 cups Water 1/2 milk, 1/2 water could be used for a richer taste

  • 1 tablespoon unsalted butter

  • 1 Bay leaf

  • 2 tablespoons sea salt

  • 1.5 cups yellow Polenta


  • 1.

    In a medium cast-iron saucepan or other heavy pot, bring all ingredients except the cormeal to simmer over medium heat.

  • 2.

    Very slowly, begin to sift the cornmeal into the pan through the fingers of one hand, stirring constantly with a wooden spoon or whisk. Gradually sift all the meal into the pan, continue to stir and reduce the heat to medium low.

  • 3.

    Continue to stir constantly until the polenta is smooth and thick and pulls away from the sides of the pan as it is stirred, about 30 minutes.

  • 4.

    Discard the bay leaf, pour the polenta into a serving bowl or onto a wooden board, and allow it to rest 10 minutes.

  • 5.

    To serve from the bowl, dip a large spoon into a hot water and scoop the polenta onto individual dishes, dipping the spoon in the water between scoops.

  • 6.

    To serve from the board, cut the polenta into segments with a thin, taut string or a knife and transfer to plates with spatula or cake server.

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Posted by Janet117Report
I've made this recipe a few times, as recommended by Lidia and with variations. My verdict for the best mix is to add 1 tbsp. of fresh garlic and 1/3 cup of Parmesan cheese. I also reduced the salt to 1/2 tblsp. and increased the bay leaf to 2-3 leaves. All the family loves this style of polenta, it's the best YUM!!!!!
Once cooled, I then slice and place under the grill until browned to your liking, !! It's that simple! Also this recipe is lovely with fresh broccoli chopped, which you add at the beginning of your recipe with the water.