Coarse-ground cornmeal is best for this recipe.
In a medium saucepan, sauté garlic in oil for 1 minute. Add stock; bring to a boil.
Sprinkle cornmeal in while stirring with a wooden spoon. Stir constantly, over low heat, until polenta begins to pull away from sides of pan, 10 to 15 minutes.
Add cream and butter; stir until incorporated. Stir in Parmesan, salt, and pepper.
Place 1 slice of Gorgonzola in each of six soup bowls. Add polenta, and top with Wild Mushroom Ragout (see page 78). Garnish with rosemary and serve.