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 to prevent any lumps. Switch to a wooden spoon and simmer over very low heat, stirring almost constantly, for 7-10 minutes until thick. Be sure to scrape the bottom of the pan while stirring. Remove the polenta from heat and stir in the cream cheese, Parmesan, oilve oil, rosemary, salt & pepper. Stir until smooth and serve hot sprinkled with extra Parmesan cheese.