Creamy Corn Polenta

Directions

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.