Herbed Polenta And Parmesan Gratin

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1 quart milk

1 quart water

1 stick unsalted butter

1 tablespoon plus 2 teaspoons kosher salt

1 tablespoon chopped rosemary

2 cups polenta, not instant (12 ounces)

2 large eggs

1 1/2 cups freshly grated Parmesan cheese

1 1/2 cups heavy cream

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