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Polenta with corn and thyme
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| 2 tablespoons | unsalted butter |
| 1 cup | frozen corn kernels |
| 1 teaspoon | fresh thyme leaves |
| 1 cup | whole milk |
| 1 1/2 cups | water |
| 1/2 cup | fine yellow cornmeal |
| 1/4 cup | grated Parmesan |
| coarse salt | |
| ground pepper |
Directions
1. In a large saucepan, melt 1 tablespoon butter over medium-high. Add corn and thyme. Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add milk and water and bring to a boil. Slowly whisk in cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. Remove from heat and stir in remaining 1 tablespoon butter and Parmesan. Season with salt and pepper; serve immediately.
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