Meanwhile, make the polenta. First bring the chicken stock to a boil with the salt in a large saucepan. Then gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the stock is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off; the polenta should be thick and smooth at this point. Then add the cream and butter and whisk another 10 minutes. Stir in the cheese and pepper.
Edited: October 14th, 2009