To accompany her Adriatic Eel Stew, Bastianich serves polenta either right from the pot, scooped out in hot, soft mounds onto the plate, or poured onto a wooden paddle, cooled, and cut into sections with taut string.
- 1 tbsp. coarse salt
- 2 fresh bay leaves
- 7 cups cold water
- 1 2⁄3 cups coarse yellow cornmeal
- 1 tbsp. extra-virgin olive oil
- Salt and freshly ground black pepper
Continue to Next Story