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Preheat the oven to 375°F.
Add the cornmeal to a large cast iron dutch oven or heavy bottom pot. Pour in 11 cups of cold water and add the kosher salt. While whisking, bring to a gently bubbling simmer to release the gluten and separate the grains.
Cover with a lid and transfer the pot to the oven to bake for 1 hour. After an hour, use a wooden spoon to stir and release any of the polenta stuck to the corners or sides of the pot. Bake for another 15-30 minutes or until it's the consistency you like best. Remove from the oven, stir, and allow the polenta to sit for about 5 minutes before serving. Sprinkle with freshly grated Parmesan cheese and freshly ground black pepper to taste. *adapted from Christopher Kimball's Milk Street