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Polenta with Corn and Thyme
- 1 cup whole milk
- 1 1/2 cup water
- 1/2 cup fine cornmeal
- 1 cup fresh corn kernels
- 2 tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
- Coarse salt and fresh ground pepper to taste
- 1 tablespoon fresh thyme, chopped
- Directions1. Bring milk and water to a boil in medium pot. Pour cornmeal into pot in a slow steady stream, whisking briskly. Whisk until mixture is smooth and creamy, about 5 minutes.
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