Creamy Corn Polenta

1. 1

   In a large pot add milk and cream along with thyme and garlic.

2. 2

   Bring to a simmer then shut off the heat to let the milk and cream steep.

3. 3

   Let it steep for at least 30 minutes.

4. 4

   Once steeped, strain the milk mixture and discard the thyme and garlic.

5. 5

   Bring the milk and cream mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly.

6. 6

   Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes.

7. 7

   Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes).

8. 8

   Once the timer goes off the polenta should be thick and smooth.

9. 9

   Finish with butter, grated Parmigiano and salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.