• 1 1/4 cups canned chicken broth
• 1 1/4 cups milk/cream
• 2 tsp thyme
• 1 tsp garlic powder
• 1 cup coarse yellow cornmeal
• 6 tbsp butter
• 1 tbsp chives
• Salt to taste

1. Boil stock, milk, garlic powder, and thyme in a small, deep saucepan over medium heat.
2. Lower heat and slowly sprinkle in cornmeal, stirring constantly. Cook and stir constantly for 20 minutes over low heat.
3. If it becomes too thick, add hot water. It should resemble a thick porridge. Stir in 4 tbsp of butter and chives.
4. Pour polenta onto a 9-by-13-by-1/2 inch baking sheet, and smooth out. Cover with plastic, and refrigerate overnight to firm.
5. Cut polenta into eight wedges, and sauté in 2 tbsp butter, in a nonstick skillet, or grill until heated and brown on both sides.

I found this recipe online and made a few adjustments.