Herbed Cheese Polenta

• 9 cups water
• 1 tablespoon salt
• 2 1/2 cups yellow cornmeal or 2 1/2 cups polenta
• 1 1/2 cups freshly grated parmesan cheese
• 1 1/2 cups whole milk
• 3/4 cup unsalted butter (cut into pieces)
• 1/3 cup flat leaf parsley, chopped
• 1 tablespoon fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, chopped
• 3/4 teaspoon fresh ground black pepper

1. Bring water to a boil in a large, heavy pot.
2. Add the salt.
3. Gradually whisk in the cornmeal.
4. reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.
5. Remove from heat.
6. Add the cheese, milk butter, herbs and pepper.
7. Stir until the butter and cheese melt.
8. Transfer the polenta to a bowl and serve.

water, salt, yellow cornmeal, freshly grated parmesan cheese, milk, unsalted butter, flat leaf parsley, fresh rosemary, fresh thyme, fresh ground black pepper

Taken from www.food.com/recipe/herbed-cheese-polenta-205582 (may not work)