Everyday Food - Polenta With Corn And Thyme

In a large suacepan, melt 1 tablespoon unsalted butter over medium-high. 

Add 1 cup frozen corn kernels and 1 teaspoon fresh thyme leaves.

 - I use a pinch of dried when I don't have fresh -

Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add 1 cup whole milk and 1 ½ cups water and bring to a boil.

-Recipe says to add coarse salt & ground pepper at the end but this is where I would add these two in -

 Slowly whisk in ½ cup fine yellow cornmeal.

 Cook, stirring constantly  (to avoid lumps), until mixture is thick and creamy, about 6 minutes. 

Remove from heat and stir in 1 tablespoon butter and ¼ cup grated Parmesan. 

Serve immediately.

Serves 4 (or in my case 2!)


*Polenta is a good substitution for potatoes, breads, pasta or just those days you feel like eating lighter.

*Also: If you have a slow cooker, another way to prepare polenta is to add the water, salt and cornmeal into a crock pot. Turn the slow cooker on low and allow the mixture to cook overnight. 
The result is a soft polenta which can be used in any recipe.