Heat the chicken stock in a medium saucepan.  Add the garlic and bring to a boil.  Reduce the heat to medium-low and verrrry slowly add the cornmeal, whisking constantly to make sure there are no 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 thoroughly while stirring.)

Remove from the heat, stir in cream cheese, parmesan, olive oil, rosemary, salt & pepper.  Stir until smooth.  Serve hot sprinkled with extra parmesan cheese.

(To reheat polenta, place the cold mixture in a saucepan, with extra chicken stock.  Reheat very slowly over low heat.  Stir until smooth.)