• 1 quart whole milk
• 3 tablespoons chopped fresh rosemary
• 1 1/2 cups quick-cooking polenta
• 1 1/2 cups heavy cream
• 3 tablespoons unsalted butter
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground pepper
• 1 cup grated Parmigiano-Reggiano cheese

In a 6-quart soup pot, bring milk and 1 cup water to a simmer over medium-high heat. Remove pot from heat; stir in rosemary, cover, and let stand 5 minutes. Strain milk mixture through a fine sieve set over a bowl. Discard rosemary.

Pour milk back into pot and bring to a simmer over medium heat. Add polenta and cook, whisking constantly, until thick, about 3 minutes (reduce heat slightly, if necessary).

Whisk in cream, butter, salt and pepper until mixture is smooth and butter is melted. Stir in cheese and immediately pour into a warm, deep serving platter.