Method

• 1.
  Bring a large saucepan of water to the boil. In a second pan, combine milk, bay leaves and 1.25L (5 cups) water and bring to the boil. Add 2 teaspoons salt to the milk mixture, then while whisking, gradually pour in polenta. Whisk for 5 minutes or until thickened.
• 2.
  Transfer the polenta to a heatproof bowl that will fit over the pan of boiling water. Cover the bowl with foil and place over the water (don’t let the bowl touch the water). Cook the polenta, stirring every 30 minutes, re-covering and checking on the water level in the pan, for 1 1/2 hours until thick and creamy. Turn the heat off.
• 3.
  Stir the grated parmesan and 80g of the butter into the polenta until melted. Season to taste with salt and pepper. If not using immediately, you can leave the polenta, covered, over the water for up to 2 hours, or until ready to serve.

• 4.
  For the traditional Italian way to serve polenta, tip it onto a chopping board, dot the top with small pieces of the remaining butter (these will melt) and scatter with extra parmesan and bay leaves.