Start by measuring out your ingredients. Make sure to use fresh thyme—there’s a noticeable difference between fresh and dried herbs. The butter should be unsalted to control the saltiness.

In a medium saucepan, bring 4 cups of water to a gentle boil over medium-high heat. If you want to adjust the creaminess of your polenta, you can add another half cup of water later as needed.

Once the water is boiling, add the salt. Slowly whisk in the cornmeal. This helps prevent lumps from forming. Continue whisking for about 1-2 minutes until the mixture is smooth.

Reduce the heat to low. You’ll want to let your polenta simmer gently, stirring frequently. This stage is crucial. I recommend using a wooden spoon, as it allows for better stirring. Cook for about 30-40 minutes, or until the polenta thickens and pulls away from the sides of the pot.

Stir in the butter and olive oil once the polenta reaches the desired consistency. Add the fresh thyme at this point. The aroma will fill your kitchen, transporting you to a cozy Italian bistro.

Once you've combined all the flavors, spoon the creamy polenta into bowls. You can top it with sautéed vegetables, a flavorful sauce, or even some grilled chicken or seafood for a complete meal. The choice is yours!