TOASTED HERBED POLENTA

Steps:

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