In a medium saucepan bring the chicken stock to the boil. Add cornmeal and cook stirring constantly for 5 minutes. Add milk and cook for another 5 minutes while stirring. Stir in nutmeg and pour the cournmeal into an oven proof dish. Sprinkle with Parmesan cheese.
Bake for 10 minutes until cheese is melted and lightly browned. Remove from the oven and serve hot or cold, sprinkled with parsley.