Servings: Makes 6 servings
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.
From the January 2005 issue of O, The Oprah Magazine
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