Polenta with Fresh Corn and Thyme

The corn adds a nice twist to this traditional Italian dish. Fresh corn is still available at my market but if you can't find any, frozen corn works just as well.

Serves 4

1 cup 1% milk
1/2 cup chicken stock
1 cup fresh or frozen corn kernels
1 tsp fresh thyme leaves
1/4 cup freshly grated parmesan cheese
1 tbsp butter or margarine
1/2 cup quick cooking polenta
salt and pepper to taste

In medium sauce pan, melt the butter or margarine. Add the corn kernels and stir to heat through. Add the salt, pepper, and thyme, cook for another minute. Add the milk and chicken stock. Slowly whisk in the polenta. Swtich to a spoon and stir until the mixture begins to boil and the polenta has thickened. Turn off the heat and stir in the parmesan cheese. Serve immediately.