Ingredients
2 tablespoons unsalted butter
1 cup frozen corn kernels
1 teaspoon fresh thyme leaves
1 cup whole milk
1 1/2 cups water
1/2 cup fine yellow cornmeal
1/4 cup grated Parmesan
Coarse salt and ground pepper
Preparation
In a large saucepan, melt 1 tablespoon 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 tablespoon butter and Parmesan. Season with salt and pepper; serve immediately.
