- 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
Pre-heat the oven to 350°F.
Bring the chicken stock and 1 1/2 cups water to a boil in a pot. Reduce the heat to a simmer and gradually whisk in the cornmeal. Cook, stirring, until tender, 30-35 minutes (the polenta should still be thin enough to pour). Stir in the butter, parsley, nutmeg and salt and pepper, to taste.
Butter a baking dish. Pour in a quarter of the polenta and top with one kind of diced cheese of your choice. Add another quarter of the polenta followed by another diced cheese. Add another layer of polenta and the remaining diced cheese. Top with the remaining polenta and sprinkle with the Parmigiano Reggiano. Garnish with the rosemary and tomatoes. (If you are not serving immediately, let the casserole cool, then cover and refrigerate. To reheat, bring to room temperature, then bake as directed. It may take an extra 10-15 minutes.)
Bake the casserole until golden, 20-30 minutes.
If you have any leftovers, fry the polenta and serve it the next morning with eggs.