3 cups vegetable or chicken (vegetable or chicken cubes) 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 Havarti Cheese slices
4 ounces Mascarpone Cheese
4 ounces Blue Cheese Crumble or can use brie if blue is to strong for you. or Colby cheese slices
1 cup grated Parmigiano-Reggiano cheese
Leaves from a few sprigs of fresh rosemary, chopped
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 Havarti Cheese Slices.
Add another quarter of the polenta, followed by Mascarpone.
Add another layer of polenta and the Blue Cheese or Colby Cheddar or Brie Slices.
Top with the remaining polenta and sprinkle with the Parm. Top with the rosemary.
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.