Basic Polenta

In a medium Dutch oven, combine 10 cups cold water, the olive oil, salt, and bay leaves.

Put the polenta in a spouted measuring cup for easy pouring.

With the heat off, whisk the water with one hand and pour in the polenta in a thin stream. Keep whisking until smooth.

Turn the heat to medium-low and gently bring to a simmer, whisking frequently and getting the bottom and sides.

Once simmering and thickening, switch to a wooden spoon.

When very thick, adjust the heat so just a few bubbles surface and cover with the lid ajar.

Cook, stirring frequently, until glossy and pulling away from the sides, about 20 to 25 minutes from when it began to simmer.

Off the heat, vigorously beat in the grated cheese, 1 to 2 cups to taste. If using butter, beat it in a few tablespoons at a time.

Discard the bay leaves and serve. To chill for frying or grilling, cover with plastic wrap to prevent a crust.