Put salmon with 1 tablespoon of the olive oil, garlic and rosemary in a Ziploc bag.
Seal and shake. Place in refrigerator for at least 15 minutes or up to overnight to marinate.
Heat 2-3 tablespoons of oil in a skillet. You need a good amount of oil so that you get a nice crispy skin.
Place fish skin side down in skillet and cook for about 5 minutes, until skin is crispy.
Turn over and cook another few minutes, until fish is cooked through.
Heat chicken stock to a boil.
Add oregano and salt.
Slowly add polenta, stirring constantly and cook on low heat for 10 minutes.
Add cheese and stir to combine.
The longer you marinate the salmon, the more flavorful it will be.Polenta will thicken as it chills, so if you are reheating leftovers, you will need to add a little more stock when reheating to retain the same creamy consistency.If using regular polenta, you will need to cook the polenta for longer, about 30-40 minutes.