1. Preheat Oven to 300°F. Place pork shoulder on a roasting pan fitted with a roasting rack. Season with salt & pepper, covering all sides. Place thyme and garlic on top of the roast and cover roasting pan with foil. Place in oven and cook until tender, about 4 hours. Set aside.
2. Meanwhile, in a medium sized saucepot. Bring milk, salt, sugar, and turmeric to a simmer. Slowly add polenta while whisking constantly. Cook for about 45 minutes over low heat, stirring occasionally to prevent sticking. When polenta is creamy, stir in butter before serving.
3. Raise oven temperature to 400°F when pork shoulder is finished and resting. Place whole corn, husk and all, on a baking sheet and roast until tender and charred on the outside, about 20 minutes. Allow to cool. When cool, remove husks and cut kernels off the cob and fold into the polenta. Set aside
4. For the baby corn, toss with oil and season with salt before placing on a baking sheet and roasting in the oven, about 10 minutes. Set aside
5. Carefully place grapes cut side down on a hot cast iron skillet. Char for approximately 2 minutes or until grape releases from pan.
6. To assemble, get a large bowl and spoon about a cup of polenta in the center. Pull some of the pork off of the roast and place on top. Garnish with baby corn, charred grapes and edible flowers.
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