Method:
6 c. water
1 ¾ c. cornmeal
1/3 c. parmesan, grated
½ c. milk
½ stick (5 tbl.) unsalted butter
1/3 c. flat-leaf parsley, chopped
1 tbl. rosemary, chopped
1 pinch dried thyme, crushed in your palm
In a large pot, bring the water to a rolling boil. Hit the water with a bit of coarse salt. Slowly whisk in the cornmeal, stirring constantly to avoid lumps. Reduce the heat to low and cook, stirring often. Keep a close eye on the heat – only a bubble or two should break the surface at any given time. Continue cooking until the mixture thickens and the grains are soft and tender, about 20 minutes or more.
Remove the pot from the heat and hit the polenta with the cheese, milk, butter and herbs. Crack a bit of black pepper over the polenta and stir to combine. Taste and adjust the seasonings, adding a bit more butter or cheese if you like (never a bad idea, to our mind!).
