In a 3 – 4 qt. sauce pot, over medium-low heat, cook garlic in the olive oil until soft and aromatic.

Add the broth/water and milk (and herbs if desired) to the pot and cover with a tight-fitting lid.  Increase heat to medium-high to high heat.

When the liquid has almost come to a boil, add the corn polenta to the liquid slowly and consistently whisking to avoid lumping.

Season with salt and pepper then lower to a simmer. Cook for 20 to 30 minutes or until the polenta is soft and creamy. Stirring periodically.

Remove from the heat and stir in the parmesan cheese.