1/2 cup quick cooking polenta
1 cup whole milk
1 cup heavy cream
1/2 cup shredded parmesan
3 Tbsp. unsalted butter
1 large sprig of fresh thyme
1 piece fresh rosemary about 1 inch long
4 cloves fresh garlic
Kosher Salt To taste
Fresh Ground Black Pepper To taste
Combine the milk and cream in a small saucepan and stir occasionally on medium-low heat until it starts to steam.
Turn the flame down to low.
Gently bruise thyme and rosemary with the palm of your hand and add it to the milk and cream along with the garlic cloves.
Season to taste with salt and pepper. At this point the milk/cream mixture should taste slightly saltier than what you would like the final product to taste like. After you add the polenta any seasoning you add will not harmonize as well.
Steep the garlic and herbs into the milk for about 20 minutes stirring occasionally.*
Remove the herbs from the milk but leave the garlic.
Increase the flame to medium heat. Bring the milk and cream to a gentle simmer and slowly stir in the polenta.
Reduce the heat to low and cook stirring constantly until creamy, adding water if it becomes too thick.
When the polenta is creamy and smooth add butter and cheese. Adjust the seasoning with salt and pepper.
*I love fresh herbs but the pungency can vary greatly. When steeping your herbs in the liquid check the flavor after a few minutes. Your fresh herbs may have already imparted a strong flavor to the liquid.
You can substitute water, chicken, vegetable, or beef stock for the liquid in this recipe for a lower fat version.