In a medium-size saucepan stir together the cornmeal, milk, water, thyme, 1/4 tsp salt, and 1/4 tsp black pepper then bring to a boil over medium heat.
Reduce the heat to low and continue to cook, while stirring, until the polenta thickens, 5 to 10 minutes.
Take the pan off the heat then stir in the butter and parmesan until melted and well combined.
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