Polenta with Corn and Thyme
This simple polenta side dish goes well with braised short ribs, such as our Slow-Cooker Short Rib Ragu, brisket, or pork roast.
- Servings: 4
Source: Everyday Food, October 2010
- 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 and ground pepper
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.