Ingredients

7 1/2 cups water

1 1/2 teaspoon Table salt

1 1/2 cups medium-grind cornmeal, preferably stone-ground

Pinch if baking soda

2 tablespoons unsalted butter, cut into large chunks

Ground black pepper

Preparation

  1. Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Add baking soda and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps. Reduce heat to lowest possible setting.

  2. Cover and cook 5 minutes then scrape clean the bottom and corners of the pot. ,cook for25 minutes. Let stand, covered, 5 minutes. Stir in the butter, cheese, season with salt and pepper to taste.