First of all, heat 1½ tablespoons of olive oil in a pot on a medium flame. Sauté the chopped onions for about 3-4 minutes or until brown. Later, add in the chopped garlic and cook for another 1-2 minutes.
After this, pour in the chicken stock and bring it to a boil. Next, gradually pour in the cornmeal while stirring it constantly.
Reduce the heat to simmer and stir the polenta for about 15-20 minutes. Now, stir in butter, parmesan cheese, and salt and pepper until completely combined.
Cook for another 3-5 minutes and then remove from the heat. Italian Creamy Polenta is ready to be served hot.