In a saucepan, bring to a boil the chicken broth,
water, milk, garlic, rosemary, and salt. Gradually
whisk in cornmeal, set heat to medium-low, and
simmer the cornmeal mixture until thick and
creamy, stirring often to prevent lumps, about 15
minutes. Remove from the heat, and stir in the
Parmesan cheese until well combined.
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