Herbed Polenta
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INGREDIENTS 6 cups water
2 teaspoons salt
1-3/4 cups yellow cornmeal
3/4 cup grated Parmesan cheese
3/4 cup whole milk
6 tablespoons unsalted butter, cut into dice
3 tablespoons chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepperBring the water to a boil in a large heavy saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat.
Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper; stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.
Makes 6 servings