Peach, I like your idea, but I'm not sure polenta is corn pudding!
Here's a 'traditional' Southern corn pudding, meant to be be served as a side dish.
Southern Corn Pudding
2 cans whole grain corn, drained
2 cans creamed-style corn
1 cup milk
1 cup sugar
1 tsp. vanilla
4 eggs, well beaten
1 stick (¼ lb.) butter
Mix all ingredients except butter and pour into baking pan. Cut butter into eight pieces and place on top of mixture. Bake at 400° F. for 1½ to 2 hours, until pudding is firm to the touch.
Other recipes have a little flour thrown in, or a little flour/cornmeal combo, but never a lot.