Mince 4 cloves of garlic and sauté them in a medium skillet over medium heat with 2 tablespoons of unsalted butter or olive oil for about 1-2 minutes until fragrant and lightly golden.

In a large pot, combine 4 cups of vegetable broth and 1 cup of whole milk. Bring to a gentle simmer over medium heat.

Slowly add 1 cup of yellow cornmeal into the simmering liquid while whisking continuously for about 3-5 minutes until thickened.

Reduce heat to medium-low and cook the polenta for 20-25 minutes, stirring frequently, until creamy.

Remove from heat and stir in the sautéed garlic, 2 tablespoons of unsalted butter (or olive oil), and 1 cup of grated Parmesan cheese, seasoning with salt, black pepper, and optional thyme and red pepper flakes.

Spoon creamy polenta into bowls, garnishing with parsley and a drizzle of olive oil or melted butter.