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Place cornmeal in a medium heavy bottom pot or Dutch oven and whisk with the cold water and salt to create a slurry.
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.)
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.
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.
Taste and adjust salt and add pepper.
Serve while warm and creamy, sprinkle with fresh herbs or any of the suggested toppings.