Ingredients
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9 cups water
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1 tablespoon salt
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2 1/2 cups yellow cornmeal or 2 1/2 cups polenta
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1 1/2 cups freshly grated parmesan cheese
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1 1/2 cups whole milk
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3/4 cup unsalted butter (cut into pieces)
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1/3 cup flat leaf parsley, chopped
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1 tablespoon fresh rosemary, finely chopped
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2 tablespoons fresh thyme, chopped
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3/4 teaspoon fresh ground black pepper
Instructions
- Bring water to a boil in a large, heavy pot.
- Add the salt.
- Gradually whisk in the cornmeal.
- reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.
- Remove from heat.
- Add the cheese, milk butter, herbs and pepper.
- Stir until the butter and cheese melt.
- Transfer the polenta to a bowl and serve.