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Add the stock, milk and bay leaf (if using) to a medium saucepan. Bring to a simmer over medium heat.
Whisk in the cornmeal gradually in a slow, steady stream to prevent lumps. Add the salt.
Reduce the heat to low and cook, stirring often with a wooden spoon, until thick and creamy, about 20 minutes.
Remove the bay leaf if needed and stir in the cheese, butter and pepper. Taste and adjust seasoning if needed.
Serve hot with an extra pat of butter and/or more grated cheese on top if you like.