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Ingredients

• 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 flat leaf parsley, finely chopped
• A few grates of fresh nutmeg
• Salt and freshly ground pepper
• 4 ounces soft cheese, such as goat cheese or sheep's milk ricotta, diced
• 4 ounces ripe Camembert or Brie cheese, diced
• 4 ounces mild or medium cheddar cheese or cow's milk melting cheese, diced
• 1 cup grated Parmigiano Reggiano cheese
• A few sprigs of fresh rosemary, for garnish
• Chopped tomato or halved cherry or grape tomatoes, for garnish

Description

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