Creamy Polenta With Tomato-Corn Ragout

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8 cups water


1 1/2 cups coarse polenta (not instant)

1/2 cup mascarpone cheese, plus more for serving

1/2 cup freshly grated Parmesan cheese (2 ounces)

2 tablespoons unsalted butter

Freshly ground pepper

1 tablespoon canola oil

1 cup finely chopped Vidalia onion

2 1/2 cups fresh corn kernels (from 4 ears)

2 tablespoons finely chopped seeded jalapeño

1 1/2 pounds tomatoes—cored, seeded and coarsely chopped

1/4 cup coarsely chopped basil

1/4 cup coarsely chopped mint

4 thyme sprigs, for garnish

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