Creamy Marscapone Polenta

Boil in deep heavy stock pot the boiling chicken broth and butter. Add very slowly stirring the whole time with a wooden spoon. the coarse corn meal. Slowly stirring... Slowly stirring...turn page and keep stirring and about 20 minutes later when perfectly creamy and getting stiff add: the mascarpone cheese and chopped roasted garlic. Stir until creamy and smooth consistency is achieved. Serve immediately or pour into a well buttered glass dish to let set and cool. Later this pan polenta can be cut into squares for other uses like grilling or a pan roasting.