1. Combine the milk, cream, garlic and rosemary in a heavy bottomed pot on medium heat, and bring to a simmer. Let simmer for a minute or two and then remove the rosemary and garlic from the milk. Slowly add the corn meal, a little at a time, stirring constantly.

2. Reduce heat to low, and add a sprinkling of salt. Keep stirring with a whisk or fork until the polenta thickens. Continue stirring for a bit longer. It will get really thick, and start to pull away from the pot.

3. Remove heat and spread the polenta out in a casserole dish, to between 1/2-inch or 1/4-inch thick. Cover and let cool. You can keep it refrigerated like this for up to two days.

4. Once chilled, use a cookie cutter to cut out rounds, or simply slice into triangles or strips with a knife.

5. Heat enough oil to just cover the bottom of a griddle or frying pan on medium-high heat. Just before the smoking point, add the polenta pieces. Fry on each side for about 1 minute to brown. Carefully remove, and drain on a paper towel. Repeat with the rest of the pieces.