Four Cheese Polenta

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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