Preheat oven to 325 degrees F. Grease an 18 × 24 sheet pan.

Melt butter. Sauté garlic and ham until ham is lightly browned. Add broth, milk and bring to a boil. Reduce heat; add cornmeal and stir until thickened.

In a separate bowl, beat eggs until well mixed.

Remove polenta from heat and beat in eggs. Spread polenta in greased pan, smoothing surface.

Bake 20 minutes until set and lightly browned.

Cool slightly. Cut into triangles.