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In a large saucepan, combine broth, milk and salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; slowly whisk in cornmeal. Cook for 5 to 10 minutes or until thick and bubbly, and cornmeal is tender, stirring constantly.
Stir in goat cheese and thyme until cheese is melted.
Stir in spinach just until wilted. Season to taste with salt and pepper. Sprinkle with pine nuts.