Polenta with Corn and Thyme

When I was a little girl, I remember many times waking up to find my dad standing over a large pot, its contents steaming away as my dad would whisk it into submission.
"What'chya make'n?" I'd ask in a sleepy daze.
"Cornmeal mush." He'd reply with a smile. "Watch." he'd say with excitement, "the fun part is about to begin."
Quickly I would push a chair up next to him and scramble up to see my dad work his magic.
"See this?" he'd say, showing me a small cup of yellow cornmeal.
"Yeah."
"This little cup is about to make a whole pot full of cornmeal mush! Just watch."
I held my breath as I watched my dad carefully pour the cornmeal into the pot. The contents bubbled and boiled, breathing its hot breath across my face. It smelt of sweet corn and milk. And before I could ask what was in the pot, the mixture began to thicken and grow. As it hissed and plopped loud bubbles against the walls of the pot, I watched as it doubled, tripled, and quadrupedal in size. I was amazed.
"There," my dad said proudly, "that looks about right. Here. Have a taste and tell me what you think."
After blowing on it a few times, I took a bite and was amazed at the creamy, warm, sweet taste of cornmeal mush.

My first exposures to cornmeal was a unique one. Most people have it in the form of cornbread. But I was one of the lucky ones. I grew up eating cornmeal mush for breakfast quite regularly. It was a cheap and delicious way to make a large breakfast without breaking the budget or sacrificing flavor. As an adult, I learned that it was basically a combination of yellow cornmeal, water, milk, butter, and sugar. That was it. But I loved it. And to this day, I still enjoy watching the magic of the cornmeal mixture thickening and growing in the pot. For that very reason, I enjoyed making this polenta recipe. It has the texture of cornmeal mush and is basically made in the exact same way except that, rather than being a sweet dish, this one is a savory one. Now I can have my delicious cornmeal mush in the form of breakfast and dinner!

It is amazing how far these few ingredients will go. From just half a cup of yellow cornmeal, I was able to feed my entire family! With its warm creamy texture, and its sweet and savory flavor, this recipe makes for some great comfort food. And for me, it will always remind me of those early mornings, watching the magic of cornmeal and how it can grow into an entire meal.

Polenta with Corn and Thyme

Ingredients:
2 tablespoons butter
1 cup canned, or frozen corn kernels
1 teaspoon fresh thyme leaves
1 cup whole milk
1 1/2 cups water
1/2 cup yellow cornmeal
1/4 cup grated Parmesan
garlic salt and ground pepper to taste

In a large saucepan, melt 1 tablespoon of butter over medium-high heat. (Reserve other tablespoon of butter for later use.) Add corn and thyme leaves. Cook, stirring occasionally, until corn is warmed through. Add whole milk and water and bring to a boil. Slowly whisk in yellow cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. Remove from heat and stir in 1 tablespoon of butter (reserved from earlier) and grated Parmesan. Season with garlic salt and ground pepper. Serve immediately.