Ingredients

How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    trev ate it and said...
    What a great combination, I reckon that'll be on the table tonight. Cheers
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  • c2max 6 years ago
    It's similar to a recipe I have (!) and the fresh rosemary ROCKS! (I was raised on polenta, so I LOVE it)

    I've also baked polenta in the oven rather than cooking it on the stovetop. Another thing is pouring in a pan, cool, cut into slices and lightly flour them, reheating them in a saute pan and topping them as appetizers w/mushrooms or italian sausage, etc...

    A lot of people think they have to have the 'coarse' ground cornmeal but regular cornmeal from a box works fine. :)
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Yeah baby. Got my vote.
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