Polenta Creamy Good And Almost No Stir

• 7 1/2 cups water
• 2 teaspoon salt (I used 1/2 the recipe called for 1 1/2)
• 1 pinch baking soda
• 1 1/2 cups coarse ground cornmeal
• 2 tablespoons butter (I used smart balance) or 2 tablespoons Smart Balance Omega Plus (I used smart balance)
• 4 ounces parmesan cheese, 2 cups grated
• black pepper
• 1 scallion, sliced (optional)
• 1 chipotle chile in adobo, seeded and minced (optional)

1. Bring water to boil in a heavy bottom 4 quart pan over medium high heat.
2. Stir in salt, and baking soda. Slowly pour cornmeal into the water in a steady stream stirring with a wooden spoon.
3. Bring to a boil stirring consistently for 1 minute.
4. Reduce to the very lowest heat possible and cover.
5. After 5 minutes whisk polenta to smooth out any lumps for 15 seconds,scraping down sides and bottom of pan. Cover and continue to cook without stirring until grains are tender but slightly al dente. About 25 minutes.
6. Remove from heat and stir in butter and cheese.
7. Stir in scallions and chipotle if using.

water, salt, baking soda, coarse ground cornmeal, butter, parmesan cheese, black pepper, scallion

Taken from www.food.com/recipe/polenta-creamy-good-and-almost-no-stir-411634 (may not work)