In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, rosemary, and salt. Turn off the heat and keep in a warm place until ready to serve.
Make a meal of it with the recipe for Boulevard Bully Porter Beef Stew over Creamy Polenta*