Polenta Torta

By Sunset
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About 1 1/2 tbsp. kosher salt

3 bay leaves

2 cups coarse polenta (not instant)

About 4 tbsp. unsalted butter, divided

1 1/2 large yellow onions, minced (2 1/2 cups)

3/4 pound truffled cheese, such as Sottocenere al Tartufo or Caciotta al Tartufo, or Italian-style fontina, coarsely grated

1/3 cup finely shredded parmesan cheese (from a wedge)

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