1. Combine water, salt and black pepper in a large heavy saucepan; bring to a boil over high heat.
2. Slowly add cornmeal to boiling water in a steady stream, whisking constantly until smooth.
3. Reduce heat to medium-low; cook for 10 to 15 minutes or until thick and creamy and polenta is soft, whisking frequently.
4. Add Plugra butter and cheese, stir until fully blended and cheese is melted. Serve warm.