Add the stock, garlic, and dried rosemary to a medium pot.

Bring the stock to a simmer over medium heat. Let simmer for 10 minutes for the flavors to combine. (If boiling too rapidly, turn heat down. If not simmering, turn heat up).

Add the cornmeal and whisk to combine. Cover and let cook over medium heat for approximately 10 minutes.

Stir the polenta again. At this point, continue adding more stock or water if you want a smoother, thinner polenta. If too thin, continue cooking with the lid off.

Season to taste with the salt, black pepper, or additional rosemary. Serve immediately.