I like to make a creamy corn polenta - borrowed the idea from a local restaurant and figured out how to make it come out just as good.  Cook the polenta accoring to the directions.  When done and in the same pot, add a few tablespoons of raw sugar (I prefer Demarara - still has the molassas in it) and sweeten to taste, then stir in heavy cream until it stays the consistency of cream of wheat - thick, but not solid.  Serves great along side just about anything.  On the trail, I substitue a thickened version of powdered milk and add some creamer to that. 

pd