Creamy Parmesan Polenta

Instructions

1. Prepare the liquid base
   In a large, heavy-bottomed saucepan, bring the broth and milk to a gentle simmer over medium heat. Be careful not to let it boil over.
2. Add the polenta
   Gradually whisk in the polenta in a slow, steady stream, stirring constantly to prevent lumps from forming. Add the minced garlic and continue to stir.
3. Simmer and stir
   Reduce heat to low and cook the polenta, stirring frequently with a wooden spoon for about 25-30 minutes, until it's thick and the cornmeal is tender. The mixture should pull away slightly from the sides of the pan when it's ready.
4. Add the enrichments
   Remove the pan from heat and stir in the butter until melted. Then add the grated Parmesan, salt, and pepper, stirring until the cheese is fully incorporated and the mixture is smooth and creamy.
5. Finish and serve
   If using, fold in the fresh thyme leaves. Taste and adjust seasoning if needed. Spoon the polenta into warmed serving bowls, drizzle with a little olive oil, and serve immediately while hot and creamy.