1 1/3 cups finely ground cornmeal
3 tablespoons butter
4 bay leaves
4 cups water
1 teaspoon salt

o Boil 4 cups of water.

o Add salt.

o Reduce heat to medium and 1/3 cup of the cornmeal, stirring constantly with a wooden spatula.

o Add butter and bay leaves.

o Slowly add the rest of the cornmeal, stirring constantly with a wooden spatula until the polenta thickens and pulls away from the sides of the pan -- about 20 minutes.

o Remove bay leaves from the polenta.

o Serve the polenta with meat or vegetables.

Photo: Mary Melfi.

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