Yield: 4 portions
Milk - 2 cups
Water - 2 cups
Unsalted butter - 1 Tbsp.
Bay leaf -1
Coarse salt - 2 Tbsp.
Coarse yellow cornmeal -1 1/2 cups
In medium saucepan, combine milk, water, butter, bay leaf and salt. Heat to simmer over medium flame.
Slowly sift cornmeal into pan through fingers of one hand, stirring constantly until polenta is smooth and thick and pulls away from sides of pan when stirred, about 20 minutes. Discard bay leaf.
Variation: Spread polenta into lightly greased pan and refrigerate until firm. Cut into pieces. Pan-fry in hot butter or brush with olive oil and grill.