Polenta and Cheese Timbales

Polenta Timbales

This are a bit fancy and perfect for an elegant dinner party for two.


  • 1 cup (8oz, 240ml) chicken stock
  • 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
  • 2 tsp olive oil
  • 2 shallots, sliced
  • 1/2 cup (2oz, 60gr) shredded cheese 
  • 1 tsp olive oil for ramekins


  • 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. 
  • When done, remove from heat and stir in 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.


Quick-cooking polenta is ready in just 5 minutes.

Keywords: polenta, shallots, timbales

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