Grouse with crispy polenta and sweetcorn

Ingredients

• 2 grouse, plucked, wishbone removed, wings removed and roasted for the sauce
• 500g milk
• 75g medium ground polenta
• 25g butter
• Small pinch of pimon d’esplet
• 3g chopped fresh rosemary
• 1 clove of garlic, finely grated
• 50g Spanish flour
• 200ml full fat milk
• 50g butter
• 100g double cream
• Pinch of white ground pepper
• 2 cloves
• 1 star anise
• 50g breadcrumbs
• 50ml whisky
• 1 or 2 thinly sliced rye bread
• 2 fresh corns on the cob
• 20g salted butter
• 50g chicken livers
• Livers and hearts of the two grouse
• 1 small shallot, finely diced
• 1 spring of thyme, picked
• 35ml Armagnac
• 25ml madina
• Salt
• Pepper