Savoury Mieliepap

With lemony mushrooms.

2 cups water 4 cups vegetable stock 4 cups full cream milk 6 sprigs thyme 1 tsp salt 2 cups maize meal 100g mature cheddar 50g parmesan grated zest of 1 lemon salt and freshly ground black pepper 200g mushrooms 4 sprigs thyme 2 Tbsp Frantoio extra virgin olive oil 60g garlic & parsley butter (plus extra to serve) 2 Tbsp balsamic vinegar