Bring the water to a boil in a heavy large saucepan
. Add 2 teaspoons of salt. Gradually whisk
in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese
, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt
. Transfer the polenta
to a bowl and serve.