Ingredients

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
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 pepper

Instructions

Bring the water to a boil in a heavy
large 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, and stir until the butter and cheese melt.
Transfer the polenta to a bowl and serve.