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Prep Notes (one per line)
Garlic - mince to yield 1 tsp — if this feels fussy, good, that's usually where the magic lives. Rosemary - chop to yield 1 tbl Parmesan - grate to yield 1/3 cup
Instructions
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, like a person who has absolutely never panicked over onions. 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.
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