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mkdoyle
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Start by bringing the water up to a boil in a pot (you can also use milk for a richer version), then turn down the heat until it's barely bubbling and season well with salt.
Slowly pour in the polenta in a gentle stream (I use a measuring cup for this), whisking continuously to prevent lumps. It will begin to thicken and bubble like lava—turn the heat right down so it is barely bubbling at all, and stir relatively constantly for the next 30 minutes.
When the polenta grains are tender, have a taste to check this, adding more water (or milk) to find the consistency you like. You're not looking for it to be pourable, but you do want it quite loose. Add in about 2 tablespoons of butter and grate in a generous amount of Parmesan (Gruyère is also amazing). A little pepper is nice too. Stir, taste and check the consistency as it will thicken on the plate.