Step 1

Place cornmeal in a medium heavy bottom pot or Dutch oven and whisk with the cold water and salt to create a slurry.

Step 2

Cover, and heat over medium-high heat, stirring occasionally until it just reaches a simmer (no need to boil); whisk well, cover again, and lower heat to low heat for 15-20 minutes, cooking until the grains “open up” and have a creamy consistency. (Fine-ground cornmeal will cook faster than medium-ground cornmeal.)

Step 3

Add more water to create the consistency you want.  I like it creamy but not runny- so any toppings easily sit on top and don’t sink down.

Step 4

Whisk in the olive oil or butter, and add the optional cheese. Remember to wait to add any fat, until after the grains have fully cooked.

Step 5

Taste and adjust salt and add pepper.

Step 6

Serve while warm and creamy, sprinkle with fresh herbs or any of the suggested toppings.