Bring 5 cups of water to a boil. Add the salt and kale and simmer for 5 minutes. While that is simmering make a slurry of the cornmeal and the 6th cup of water. After the kale has simmered, pour the cornmeal slurry gradually in the soup, whisking constantly. Reduce the heat to low and cook, stirring occasionally, for 20 to 25 minutes or until creamy.

Add the garlic and cook for 5 minutes more. Whisk in the cheese and 1/4 cup of olive oil. 

Serve immediately, ladled into bowls and drizzle each serving with a portion of the remaining 1/4 cup of olive oil and freshly ground black pepper.

Note: If you have leftovers, they'll solidify in the refrigerator. Gently reheat(not in the microwave).