Herbed Polenta

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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