Here’s the basic drill: grab that lonely box of cornmeal (you can use any old kind, just make sure it’s the fine-ground kind. Otherwise you will be making grits, which are also wonderful, but we’re after polenta here!). Boil up some water mixed with milk, and whisk, whisk, whisk in the cornmeal. You’ll want to stir it for about five minutes until it is smooth and creamy. Now comes the part that takes it from good to great: toss in about one cup of fresh corn kernels, some butter and a handful of grated Parmesan cheese. A little salt and pepper to taste, and finally, about a tablespoon of fresh thyme.
Now THAT’S a side dish…move on over, mashed potatoes. The polenta is in town!