Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Gently heat water, evoo, half & half, bay leaf and S&P in a heavy bottom pot over medium heat until they come to a light boil.
Reduce to a simmer.
While whisking vigorously, slowly and gradually add corn meal.
Reduce heat to a very low flame.
Cook, while stirring with a rubber spatula, every minute, for 10-12 minutes.
Remove from the heat. Carefully discard bay leaf.
Fold in remaining ingredients.
Continue stirring until thoroughly combined and polenta is smooth. Taste and adjust seasoning as needed.
Using a gray handled #8 vollrath disher, portion 5 oz, by weight, into each 3-5/8” disposable baking container.
Cool completely.
Cover the containers with their plastic lids. Label, date and store refrigerated.