Ingredients Jump to Instructions ↓

  1. 10 cups 2370ml Water - (about)

  2. 4 teaspoons 20ml Coarse kosher salt

  3. 4 teaspoons 20ml Extra-virgin olive oil

  4. 3 teaspoons 15ml Turkish bay leaves (small)

  5. 2 cups 125g / 4.4oz Polenta (coarse cornmeal)*

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute regular yellow cornmeal and cook for about half the time. Bring 5 cups water to simmer in medium saucepan. Cover; keep warm over low heat. Pour 5 cups water into large pot. Add salt, oil, and bay leaves; bring to boil over medium-high heat. Reduce heat to medium; gradually add cornmeal, whisking to avoid lumps. Reduce heat to medium-low. Simmer uncovered until polenta is thick, whisking often, about 3 minutes. Whisk in 1 cup of reserved hot water. Continue to simmer until polenta is smooth and thick, whisking often, about 3 minutes. Add remaining hot water, 1 cup at a time, and cook until very thick after each addition, whisking often, about 20 minutes. This recipe yields 6 servings. Comments:This recipe is an accompaniment for "Braised Lamb Shanks" (see recipe).


Send feedback