10Tablespoons1 1/2 Sticks Unsalted Butter, Cut into Chunks
1/3CupItalian ParsleyChopped
1TablespoonFresh RosemaryChopped
1TablespoonFresh ThymeChopped
3/4teaspoonBlack Pepper
Instructions
Bring the 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 the heat. Add the cheese, milk, butter, herbs, and pepper. Stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.