This one I think came from Relish magazine. Of all the polentas we've tried over the years, this one comes the closest to the yummy one that we were served at Pomodoro in the North End, circa 1991. We enjoyed it Thursday evening.
2 c chicken broth
2 c whole milk
1 c yellow stone-ground cornmeal
1/8 tsp dried thyme
1/2 c Parmesan (I used a 3-cheese blend of Parmesan, Asiago, and ??)
1 tbs butter
1/2 tsp salt
Bring broth and milk to a boil in pan. Add cornmeal, whisking to prevent clumping. Reduce heat to low, add thyme, and stir constantly as polenta cooks another 10+ minutes.
When mixture is quite thick, add cheese, butter, and salt. Stir to incorporate.