creamy polenta with fresh corn

Leo and I have made this low-maintenance polenta twice now, and have been exceedingly pleased with the results both times. The original recipe called for buttermilk, creating a slightly sour polenta. I prefer the non-buttermilk variety, but both are tasty and have their virtues.

Prep time: 10 minutes
Cooking time: 50 minutes
Serves: six

1 1/2 cups milk or buttermilk and 1/2 cups milk or buttermilk, reserved
4 1/2 cups chicken broth
1 1/2 cups polenta or stone-ground yellow cornmeal
1 tsp minced fresh rosemary
1 tsp minced fresh thyme
2 cups fresh corn kernels (approximately 4 ears of corn) OR Trader Joe's frozen flame-broiled corn
freshly ground black pepper
4 TBSP unsalted butter
1/2 cup freshly grated Parmigiano Reggiano cheese

In a largepot, combine 1 1/2 cups of the milk with the chicken broth and bring to a boil. (Don't worry if the buttermilk looks like it's curdling — whisk it and it will be fine.)

In a slow stream, whisk the cornmeal into the liquid. Keep stiring until the polenta begins to thicken into a porridge, about 6 minutes. Add the rosemary and thyme and bring the polenta to a boil.

Turn down the heat as low as the burner will go and simmer for 30 minutes, stirring once every 10 minutes, until the polenta has become a smooth porridge. (Don't worry if a crust forms on the bottom of the pan.) Stir in the corn and the remaining 1/2 cup milk and cook for another 10 minutes or so, until the corn has heated through.

Season with pepper.

Stir in the butter and Parmigiano until melted and serve immediately.