Step 1

In a large Dutch oven, combine the chicken broth and thyme and bring to a boil. While whisking constantly, pour the cornmeal into the broth in a steady stream. Reduce the heat to low and cook, stirring every few minutes with a wooden spoon, until the polenta is tender and very thick, 25 to 30 minutes.

Step 2

Remove the pot from the heat, stir in the Parmesan and season with salt and pepper. Scatter the butter cubes over the top of the polenta, but do not stir them in. Cover the pot and let stand until ready to serve, up to 2 hours.

Step 3

When ready to serve, place the pot over medium-low heat and stir the polenta from time to time until it loosens, becomes hot again and the butter is incorporated. Transfer to a warm serving dish or serve straight from the pot.