C LEMON THYME POLENTA

PREP + COOK TIME 20 MINUTES SERVES 6

Bring 3 cups milk and 2 cups chicken stock to the boil in a large saucepan. Gradually add 2 cups instant polenta, stirring constantly. Reduce heat; simmer for 10 minutes or until polenta thickens. Stir in an extra 1 cup milk, 1 teaspoon finely grated lemon rind, 1 teaspoon lemon thyme leaves and ¼ cup finely grated parmesan until cheese melts. Serve topped with strips of lemon rind and extra thyme.