This was adapted from a Giada De Laurentiis recipe and oh so good! I served it with Chicken Piccata, steamed broccoli and sour dough rolls.
Yield: 6 servings
6 cups water
2 teaspoons salt
1 3/4 cups polenta
3/4 cup freshly grated Parmesano Reggiano
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
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 with a wisk, 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.