Polenta With Parmesan and Thyme Recipe - Los Angeles Times
Thyme infuses the cooking broth for classic polenta, enriched with butter and Parmesan.
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Cooking tools:
- Dutch oven
- Whisk
- Wooden spoon
- Stove
- Serving platter
Ingredients
- 6 cups low-sodium chicken broth
- 1 branch fresh thyme
- 1 1/2 cups polenta or coarse-ground yellow cornmeal
- 1/2 cup finely grated Parmesan
- Kosher salt
- freshly ground black pepper
- 4 tablespoons unsalted butter, cut into 8 pieces
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