Creamy Rosemary Polenta

Heat the chicken stock in a medium saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly add the cornmeal, whisking constantly with a wire whisk to make sure there are no lumps. Switch to a wooden spoon and simmer over very low heat, stirring almost constantly, for 7 to 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Remove the polenta from the heat and stir in the cream cheese, Parmesan, 2 tbl olive oil, rosemary, 1 tsp salt and ¹⁄₂ tsp pepper. Stir until smooth and serve hot sprinkled with extra Parmesan cheese.