Polenta, grits, cornmeal mush—whatever you want to call it—can be pretty bland by itself so I give it a jumpstart in the flavor department by cooking it in homemade vegetable stock. The stock gives the polenta a well-rounded richness that works well with a large variety of vegetables, meats, and cheeses. If you’re serving your polenta with meat, cook the polenta in a complementary stock or broth: chicken stock with roast chicken, ham stock with sausages, shrimp stock with s