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Gather the ingredients.
Butter a 7.5 x 4.5-inch loaf pan and set aside.
In a medium-sized bowl, stir together 1 cup of the cold water, salt, and polenta meal.
Using the top of a double boiler , bring the remaining cups of water to a boil over direct heat.
Then gradually stir in the cornmeal mixture to the top of the double boiler and cook for 5 minutes.
While that's cooking, take the bottom portion of the double boiler and add just enough water to hit the top part when inserted. Bring to a boil, reduce heat, and keep at a simmer.
Place the top of the double boiler over the bottom of the double boiler with hot water and cook for an additional 4 minutes, stirring often.
Pour the cooked polenta into the prepared loaf pan and chill until firm. Allow it to cool at room temperature for at least 10 minutes and then place in the fridge for 1 hour.
Preheat the oven to 350 F. Remove the chilled polenta from the loaf pan and slice it with a sharp knife .
Place the slices on a greased shallow baking dish, overlapping the slices if needed.
Pour the melted butter over the polenta and sprinkle with the Parmesan cheese.
Bake in the preheated oven, uncovered, for 20 minutes. Serve immediately.