If you have any leftovers, fry the polenta and serve it the next morning with eggs.
- 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
- Salt and pepper
- Freshly grated nutmeg
- 4 ounces soft cheese (such as goat cheese), diced
- 4 ounces Camembert or Brie, diced
- 4 ounces mild or medium cheddar, diced
- 1 cup grated Parmigiano-Reggiano cheese
- Leaves from a few sprigs of fresh rosemary, chopped
- Halved cherry or grape tomatoes
In a saucepan, bring the stock and 1 1/2 cups water to a boil. Reduce the heat to a simmer and gradually whisk in the cornmeal. Cook, stirring, until tender, 30 to 35 minutes. (The polenta should still be thin enough to pour.) Stir in the butter, parsley, salt and pepper, and a few grates of nutmeg.
Butter a deep 7 by 11-inch baking dish. Pour in one-quarter of the polenta and top with the soft cheese. Add another quarter of the polenta, followed by the Camembert. Add another layer of polenta and the cheddar. Top with the remaining polenta and sprinkle with the Parm. Top with the rosemary and tomatoes.
Make-ahead: Cool, cover, and refrigerate.
Night of: Return the polenta to room temp while you preheat the oven.
Preheat the oven to 350°F.
Bake the casserole until golden, 20 to 30 minutes if baking from hot; 30 to 45 minutes if baking from room temperature.