Polenta - the almost no stir method

Ingredients:                                                                                      Difficulty Rating:  Easy
3 cups water
1 teaspoon regular (table) salt
1 'pinch' bakinig powder
3/4 cups course Stone Ground corn meal
1 Tablespoon butter
2 teaspoons Extra Virgin Olive Oil
Freshly ground black pepper to taste
About 3/4 cup grated Parmigiano Reggiano or Pecorino Romano - whichever is your favorite.

In a medium size heavy pot bring the water to a boil - put the heat at medium low
Add the salt and baking powder and stream in the corn meal slowly while stirring and keep stirring so lumps won't form - be sure to scrape down the sides and bottom of the pot whiling you're stirring to it doesn't stick and burn.
Keep stirring for about 2 minutes, then lower the heat to it's lowest setting, stir again and cover.

After about 5 minutes, uncover and stir it again and scrape the sides and bottom again.
Then cover it and let it cook for about 25 minutes, still with a very low flame.  We're not looking for corn meal mush here, so there should be a little resistance when you taste it, a little al dente

Remember that when you cook polenta, it will be lose until it starts cooling

Remove it from the heat, stir in the olive oil, butter, pepper and cheese, and recover.  Let it stand for about 5 minutes and serve with Kosher salt, more grate parmigiano or pecorino, and freshly ground pepper so people can adjust it to their tastes.