Polenta with Corn and Thyme

This simple polenta side dish goes well with braised short ribs, such as Slow-Cooker Short Rib Ragu.

2 Tbsp. butter
1 cup frozen corn kernels
1 tsp. fresh thyme leaves
1 cup whole milk
1½ cups water
½ cup fine yellow cornmeal
¼ cup Parmesan, freshly grated
sea salt
pepper, freshly cracked

In a large saucepan, melt 1 Tbsp. 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 Tbsp. butter and Parmesan. Season with salt and pepper; serve immediately.

Makes 4 servings.