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1
In a heavy pot, bring 3 cups water to a rolling boil.
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2
Have the remaining water simmering nearby.
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3
Add the salt and stir the water rapidly with a whisk, stirring in the same circular direction to create a vortex, into which pour the polenta in a thin, steady stream, stirring continuously all the while to prevent the formation of lumps.
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4
Continue to stir after all the polenta has been added, and lower the heat so that the mixture simmers slowly rather than boils.
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5
When the polenta begins to thicken, replace the whisk with a long-handled wooden spoon.
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6
Add 1 cup remaining water and continue to stir.
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7
Should you find lumps, use the back of the spoon to press them against the sides of the pot until they break up.
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8
Continue to stir the polenta, being sure to reach down to the bottom of the pot, until it is thick and pulls away from the sides of the pot.
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9
Taste the polenta to be sure that the grains are tender; add more water as necessary.
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10
It will take 15 to 60 minutes, certain types of cornmeal that simply do not become tender quickly will take longer.
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11
During the last 5 minutes of cooking, stir in the pepper and butter, followed by the cheese.
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12
Remove from the heat.
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13
To serve immediately, pour onto a large platter or into a bowl or individual dishes.
