Sweat the shallots, garlic and jalapeno in the butter over medium heat. Once the shallots become translucent, add the thyme leaves and cook for 1 minute. Add cornmeal, stock and water. Bring to a boil then reduce to a gentle simmer. Once the cornmeal is soft and the mixture is quite thick (about 10-15 minutes), remove from heat and pour into a greased 8"x8" pan. Allow the polenta to cool completely. Turn it out onto a cutting board and cut into desired shapes. Brush the polenta with olive oil on both sides and grill over medium-high heat until it is hot throughout and marked attractively by the grill (about 10 minutes). Yield: 6-8 servings