Combine the corn, onions, blueberries, thyme, 1 T oil and vinegar in a small bowl; set aside to marinate.
In a large saucpan, heat 1 T olive oil over medium heat
Add the shallot and garlic, cooking until fragrant.
Add the polenta, water and milk and cook until the polenta is soft, stirring constantly.
Remove from heat and add the cheese, lemon zest, salt and pepper to taste.
Serve polenta with blueberry relish and pork chops, if desired.