Creamy Polenta

Christopher Kimball changed the playing field when in America's Test Kitchen he and his crew developed a no-stir stove top polenta--I served this with roasted vegetables in a pomegranate molasses sauce--unbelievable!
* 5 cups water
* 1 5 teaspoons table salt
* 1 pinch baking soda (most important ingredient)
* 1 cup coarse-ground cornmeal
* 2 oz Parmesan cheese, grated (about 1 cup)--this is optional, and one substitution is mascarpone cheese, which adds a different flavor profile--or nothing if you are vegan
* 1-2 tablespoons olive oil
* ground black pepper

1. Bring the water to a boil in a heavy-bottomed 4 quart saucepan over medium-high heat. Stir in salt and baking soda.
2. Slowly pour the cornmeal into the water in a steady stream while stirring back and forth with a wooden spoon.
3. Continue constant stirring until it comes to a boil, about 1 minute.
4. Reduce to the lowest setting. (See note above.)
5. After 5 minutes, scrape the sides/bottom of the pan while whisking the polenta to smooth out the lumps, about 15 seconds.
6. Cover and continue to cook for about 25 minutes, steam should be coming out is wisps, not bubbling. It is done when the polenta is loose and barely holds it shape, slightly al dente.
7. Remove for heat and stir in the cheese and the olive oil. Season with pepper to taste.
8. Cover (off heat) rest for 5 minutes. Serve with the remaining Parmesan to garnish on the plate.