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1. Place the corned beef in a heavy 2- to 3-quart saucepan and add enough cold water to cover it by about 2 inches. Bring to a boil over high heat, reduce the heat to low and simmer partially covered for 2˝ to 3 hours, or until the beef is tender and shows no resistance when pierced with the point of a small, sharp knife.
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2. Drain thoroughly and mince the beef coarsely. In a large sieve or colander wash the peas under cold running water until the draining water runs clear. Pick them over carefully and discard any discolored peas.
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3. Combine the peas and the pork in a heavy 3- to 4-quart saucepan and pour in 2 quarts of water. The water should cover the peas by about 1 inch; if necessary, add more water. Bring to a boil over high heat, reduce the heat to low, cover the pan partially, and simmer for 1˝ to 2 hours, until the peas are tender but still intact.
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4. Drain the entire contents of the pan into a sieve or colander set over a deep bowl and reserve the cooking liquid. Measure the cooking liquid and return 3 cups of it to the saucepan. If there is less, add fresh water. Mince the pork and peas coarsely and set aside.
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5. Bring the liquid to a boil over high heat. Stirring constantly with a whisk or spoon, pour in the cornmeal in a thin, slow stream. Add the thyme and boil for 8 to 10 minutes, stirring until the mixture is thick enough to coat the spoon.
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6. In a heavy 12-inch skillet, melt 2 tablespoons of the butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for 5 minutes, until they are soft and transparent but not brown.
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7. Stir in the cornmeal, peas, beef and salt pork. Taste and season with salt and a few grindings of pepper. Reduce the heat to low, cover tightly, and simmer for 20 minutes. Stir in the remaining 4 tablespoons of butter and serve at once.
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