Polenta and Cheese Timbales

Total time: 35 minutes  with quick cooking polenta  
    These slip out of the ramekins easily but still hold their shape making for a very pretty presentation. The Caramelized Shallots add an unexpected crunch!

 Ingredients:

• 1 cup (8oz, 240ml) chicken stock
• 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
• 2 tsp olive oil
• 2 shallots
• 1/2 cup shredded cheese  cheddar would be nice, but whatever is on hand
• 1 tsp olive oil for ramekins

 Instructions:

• Clean and slice shallots. 
• Heat oil in medium nonstick skillet over medium-high heat.  Add shallots and sauté until tender, about 5 minutes. 
• Turn heat down to medium and continue cooking until nicely brown and starting to caramelize.
• Heat stock to boiling in a small saucepan. 
• Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove. 
• Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly.  You may have to switch to a wooden spoon. 
• When done, remove from heat and stir in caramelized shallots. 
• Put 1 tsp oil in each of 2 ramekins; brush around the bottom and sides. 
• Divide 1/3 of the polenta evenly between the 2 ramekins. 
• Sprinkle each with 1/3 of the cheese, divided. 
• Repeat these 2 layers twice more, ending with the cheese on top. 
• Place ramekins on a baking sheet, cover loosely with foil, and bake for 10 minutes, 400F (200C). 
• Uncover and bake 10 minutes longer. 
• Remove and let rest a minutes or two. 
• Run a knife around the edges of the ramekin.  Put a plate on top and tip over, releasing the timbale onto the plate.  Serve.

Note:  I'm assuming that your ramekins hold app. 1 cup (8oz, 225ml).  If they are smaller, you may need to make a third ramekin to use all of the polenta - and share it....