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1
Combine the milk, water, salt and cornmeal in a 2 or 3 quart heavy bottomed saucepan.
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2
Stir with a fork to eliminate lumps.
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3
Heat just to a boil (but without scorching).
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4
Reduce heat to low and simmer for 25 minutes, stirring occasionally with a wooden spoon.
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5
If, near the end of cooking, the polenta is becoming to thick and heavy to stir, add 1 or more tablespoons cold water to loosen the mixture enough to be able to stir it and maintain a creamy consistency..
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6
Remove from the heat.
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7
Add butter, 1/4 cup Parmesan, and the herbs, and stir quickly to incorporate.
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8
Pour the still-hot polenta into a buttered cake pan and smooth evenly with a spatula.
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9
Cool thoroughly until firm before cutting into serving portions.
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10
If prepared ahead of time, the polenta can be covered and refrigerated, uncut, for several hours or overnight.
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11
To toast the polenta, turn it out of the pan and cut into the desired serving size and shape.
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12
Place the pieces on a sheet pan, sprinkle with remaining Parmesan and place in a 375 degree oven for 10 minutes.
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13
If the top has not browned sufficiently, toast under the broiler briefly before serving.
