1. Place butter and olive oil in a saucepan over medium heat. Allow butter to melt fully and stir in the olive oil. Add the garlic and chives and stir for 2 minutes.
2. Add chicken stock, milk and half-n-half. Slowly bring to a boil over medium heat. Once mixture is boiling sprinkle in 2 c. of polenta, whisking constantly to make sure no clumps form. Then, switch to a wooden spoon and stir until mixture is thickened like the dense porridge. About 8-10 minutes.
3. Remove the mixture from the heat and stir in the cheese. Then, pour it into a 13x9x2 baking dish, spreading it smoothly with the back of a wooden spoon.
4. Cover with plastic wrap and place in the fridge for at least 2 hours to cool and harden. It can be stored this way for up to 48 hours.
5. To prepare for dinner, melt a dash of butter and olive oil in a skillet. Meanwhile, cut the polenta into squares and dust lightly with flour. Then, add it to the hot pan and cook for about 4 minutes per side, or until each side is light brown and crispy. Serve hot.