This recipe is from foodnetwork.com (take home chef). Its the best polenta I've tried so far. I used milk instead of heavy cream - it makes it lighter. Also, I used chicken broth instead of chicken stock. Enjoy!
Combine the broth and milk in a heavy based large saucepan. Bring to a simmer over HIGH heat. Slowly whisk the polenta into the hot cream mixture.
Whisk the polenta over MEDIUM heat until it comes to a simmer. Reduce the heat to MEDIUM to LOW and simmer gently, stirring often, for about 45 minutes or until the polenta is thick and creamy and no longer has a starchy taste.
Remove the polenta from the heat. Stir in the parmesan cheese, butter, and chives. Season to taste with salt and pepper.