7 cups cold water
2 cups polenta
1 cup grated cheese (optional)
Stir the cold water and polenta together in a heavy pot. Cook over low heat, stirring often, for about 30 minutes. Polenta is done when it is very thick and no longer feels hard and gritty to your tongue. You may need to add up to a cup more of water during the cooking time if the polenta gets too thick before it reaches the right texture. Remove from the heat and stir in cheese; serve at once.
Or spread on a greased or lined cookie sheet, or pour into a greased or lined loaf pan and refrigerate overnight or up to three days. Slice loaf of cold polenta fairly thinly, or cut sheets of polenta into small shapes. Saute in olive oil over medium heat until golden brown. To bake, put in a greased casserole. Dot with butter or drizzle olive oil over the top.. Bake at 350 for about 1/2 hour.