Combine cornmeal, cold water, and salt.
Stir into the boiling water.
Stir constantly over low heat for about 15 minutes.
Add 2 tablespoons butter and stir.
Sprinkle each individual serving with some of the melted butter and some of the grated cheese.
Sauteed Polenta: Put any leftover polenta in a shallow pan and refrigerate.
Cut into ½-inch slices and slowly sauté the slices in a mixture of half olive oil and half butter.
Serve with grated Parmesan cheese or with Marinara Sauce.