Ingredients

  • 2 bay leaves
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups coarse cornmeal
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      165 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 80 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Fill a small saucepan with 4 cups of water, and bring to a simmer at back of stove. Keep hot. In a medium saucepan, 3 to 4 quarts, combine 4 cups water, bay leaves and salt. Bring to a boil. Add olive oil.
  2. Place cornmeal in a mixing bowl. Sprinkle a handful of cornmeal into the seasoned boiling water, stirring constantly with a wooden spoon. Continue until all the cornmeal is added to the pot; it will take about 5 minutes.
  3. Reduce heat to medium-low. Stir until polenta becomes too thick to stir easily, which will be about 4 minutes. Add about 1 cup of the hot water from the small saucepan, and continue stirring. When cornmeal thickens, add more hot water. Repeat until the cornmeal is tender, about 20 minutes. Continue to stir until polenta is thick and shiny, 5 to 10 minutes more. Serve hot, using a large spoon dipped in water before each scoop.

1 hour

Dining and Cooking