In a small to medium sized pot over medium heat, drizzle with olive oil and add chopped shallot. Saute for 2-3 minutes until color just starts to change, but not too dark.
Add the chopped garlic, thyme leaves and red pepper flakes, if using and saute for another minute.
Pour in stock and bring to a boil. Once boiling, whisk in cornmeal and reduce heat to low-medium, if needed.
Continue whisking for a good 5 minutes until polenta thickens. Then whisk in grated Parmesan, salt and pepper, butter and heavy cream.
Continue whisking and turn heat off. Taste for seasoning and adjust as needed.
When serving, garnish with an extra drizzle of olive oil, thyme leaves and a grating of Parmesan cheese.