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1
You will need an immersion blender (better) or whisk (ok, but more work). Use a small saucepan if you're using the immersion blender or a small skillet if you're using a whisk.
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2
Bring the water to a boil and add the polenta. Smush it around with a rubber spatula to break up the polenta Using the blender or the whisk, blend the polenta into the water until it softens and smooths out.
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3
Stir in the shredded cheese, jalapenos and cilantro, holding a little of each back for garnish. When the cheese has melted, pour into a bowl, top with the garnishes and eat. Add additional hot sauce if you're like me.
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4
Preheat the oven to 375. Pour the liquid, polenta, olive oil and a healthy pinch of salt into a 9x13 baking dish (like a brownie pan). Using a heatproof rubber spatula stir all the ingredients together.
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5
Place the pan in the oven and bake for 45 minutes, stirring every 10 minutes or so. Over the cooking time, you'll see the mixture turn from a cornmeal slurry to a smoother consistency. The oil will float across the surface until about halfway through the cooking time. BE CAREFUL, hot polenta is like lava: it'll splash when you don't expect it to and it will stick to you if you splash it on to yourself.
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6
After about 45 minutes, the polenta should be smooth and thick. if it's too thick for your taste, whisk in a little more liquid. Whisk in the optional cheese and butter if you wish. Taste for seasoning (careful - hot stuff!) and adjust salt and pepper. Serve immediately for soft polenta or pour into a greased loaf pan to mold for slicing later.
