Polenta alla Romana

In a 2 qt saucepan bring the 24 fl oz water and salt to boiling. In a small mixing bowl combine the polenta or cornmeal, 8 fl ozl cold water, and 2 oz of the grated cheese. Slowly add the polenta mixture to the boiling water, stirring constantly. Cook and stir till the mixture returns to boiling. Reduce heat to very low. Cover and simmer for about 35 minutes, or till very thick, stirring occasionally. Pour the hot mixture into a greased 8x4x2-in loaf tin. Cool for 1 hour. Cover and chill for several hours till firm, or overnight.

At serving time, preheat the grill. Remove polenta from tin; cut into sixteen 2-inch thick slices. Place slices in a single layer on the greased rack of grill pan. Brush lightly with oil. Sprinkle with the remaining 1 oz grated cheese. Grill 4 inches from the heat for 3-5 minutes, or till cheese is light golden brown.