Serves 6 Difficulty
1 Tablespoon olive oil 6 roma tomatoes halved and seeded 3 cloves garlic, minced 6 artichoke bottoms, quartered Salt and fresh ground pepper 3 cups vegetable stock 1-1/2 cups coarse cornmeal or polenta 2 teaspoons gf hot sauce 3 shakes of Worcestershire sauce 1 cup grated fontina cheese Parsley leaves for garnish
Preheat oven to 425 degrees F. Butter six 8 ounce ramekins and set aside. Heat the oil in a large oven-proof skillet until hot. Add tomatoes, 1/3 of the garlic and place the skillet in the oven for 10 minutes. Remove pan from the oven and add artichoke bottoms and mix well. Season to taste with salt and pepper and divide equally between ramekins. In a medium saucepan, add vegetable stock and remaining garlic and bring to a boil over high heat. Slowly whisk in cornmeal, reducing heat to medium. Cook and stir constantly until the polenta is the consistency of mud. Remove pan from heat and add hot sauce and Worcestershire sauce, mixing well. Season to taste with salt and pepper. Spoon the polenta into each ramekin filling them to the top. Refrigerate for 1 hour. To serve, preheat a broiler and grease a sheet pan. Turn the timbales upside down onto the baking sheet, keeping them as intact as possible. Top with equal portions of the fontina cheese and place under the broiler. Broil for about 5 minutes or until the cheese is bubbly and lightly browned. Transfer each timbale to a plate and garnish with parsley. Serve immediately.