3 cups chicken stock
1 1/2 cups coarse cornmeal (slow-cooking polenta)
3 tablespoons butter, plus more for the baking dish
A handful of fresh flat-leaf parsley, finely chopped
A few gratings of fresh nutmeg
Salt and freshly ground pepper
4 ounces diced soft cheese, such as goat cheese or sheep's milk ricotta
4 ounces diced ripe Camembert or Brie
4 ounces diced mild or medium Cheddar, or cow's milk melting cheese
1 cup grated Parmigiano-Reggiano
A few sprigs of fresh rosemary, for garnish
Chopped tomato or halved cherry or grape tomatoes, for garnish
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