In a medium sauce pan, add the chicken stock, wine, salt and pepper. Bring to a boil. Sprinkle corn meal, 1/4 cup at a time, into the hot stock mixture, whisking constantly to avoid lumps. Reduce heat to low and cook, stirring frequently, until the polenta reaches a porridge-like consistency. Remove from heat. Stir in the parmesan. Stir until smooth and set aside.
In a small sauce pan, melt the butter. Add the shallots and dried thyme, stirring until shallots are soft, about 3-4 minutes. Add the shallots and the cranberries to the polenta mixture.