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