Lidia Bastianich's Polenta | Saveur
Lidia Bastianich serves her polenta either right from the pot, scooped out in hot, soft mounds onto the plate, or poured onto a wooden paddle, cooled, and cut into sections with taut string.
Ingredients
- 1 tbsp. coarse salt
- 2 fresh bay leaves
- 7 cups cold water
- 1 <sup>2</sup>⁄<sub>3</sub> cups coarse yellow cornmeal
- 1 tbsp. extra-virgin olive oil
- Salt and freshly ground black pepper
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