This is the basic polenta I serve at home in colder weather. When it is warm, I don’t bother with the mascarpone. If you do not use the mascarpone, you might want to up the Romano and/or Parmesan. The mascarpone or cream cheese adds silkiness to the polenta, and the corn stock adds depth and amplifies the natural corn flavor of polenta. You can use vegetable stock, or a meat stock also, or plain water works, too. Exercise caution while making polenta as it bubbles like lava and can burn! Long sleeves and a towel over the hand helps while you learn the ropes.