Prep: 1. Mince garlic. 2. Chop rosemary. 3. Grate parmesan. Make: 1. Cook chicken broth and garlic in a saucepan over medium-high heat; bring to a boil. 2. Reduce heat to medium-low and slowly add cornmeal, whisking constantly to make sure there are no lumps. 3. Reduce heat and simmer, stirring almost constantly with a wooden spoon and scraping the bottom, 7-10 minutes or until thick. 4. Remove from heat and stir in cream cheese, parmesan, olive oil, rosemary, salt, and pepper. Sprinkle with extra parmesan cheese, salt and pepper to taste.