Name: Soft Polenta
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

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 notes

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