Crunchy Herbed Polenta

1 1/2 cups milk
1 1/2 cups water
1 clove garlic, minced
1/4 tsp. thyme
3/4 cup cornmeal
2 Tbsp. butter
2 Tbsp. grated Parmesan cheese
1/4 cup chopped natural almonds, toasted

Bring milk, water, garlic and thyme to a boil over medium heat.

Stir in cornmeal; cook 2 minutes.

Stir in remaining ingredients and serve at once.

Makes 4 servings
Source: The Almond Board of California