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1
In a medium stock pot, bring water (or stock) and cream to a boil over medium-high heat. Slowly pour the polenta into the pot in a gentle stream, while whisking briskly. Turn the heat down to low and cook, stirring constantly, for ten minutes, or until almost all the liquid is absorbed. Add the thyme, cheese and butter and whisk to combine. Taste for seasoning, and add salt as necessary.
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2
Butter an 8 x 8 inch baking dish and evenly distribute the polenta. Cover tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
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3
Fill a large skillet or Dutch oven with about an inch of vegetable oil, and place it over high heat. Remove the polenta from the fridge and cut it into 4 squares. Pat dry each steak dry, and add to the pan, two at a time. Fry each steak on both sides until brown and crispy, about 3-4 minutes per side. Remove the steaks to a paper towel to drain.
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4
While the oil is still hot, add the prosciutto one slice at a time and quickly fry on both sides, about a minute. Set aside to drain.
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5
In the meantime, combine the tomatoes, cheese, basil, olive oil, balsamic, and salt in a medium mixing bowl (and the squash and corn, if using). Toss until all ingredients are well incorporated and taste for seasoning.
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6
Arrange polenta steaks on a large platter or on individual plates and top with the salad mixture. Garnish with some coarsely torn basil and a handful of crumbled crispy prosciutto.
