Herbed Polenta

2 cloves garlic, minced
2 tbsp olive oil

4 cups hot water

1 cup coarse cornmeal
1 tbsp dried thyme
1/2 tsp dried rosemary
1/2 tbsp salt
9-10 grinds black pepper

Heat the oil in a large pot over medium-low heat and cook the garlic for 2-3 minutes. Carefully add the water to the pot along with the herbs, salt, and pepper, then raise the heat to high. Once the water begins to boil, slowly whisk in the cornmeal. Lower the heat to medium-high and cook for 10-15 minutes, whisking the mixture constantly. If the mixture becomes too thick to whisk, use a wood spoon to continue stirring. Pour into a dish and refrigerate until firm.