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1
Line baking sheet with aluminum foil.
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2
Spray bottoms only of six 3/4-cup custard cups with vegetable oil spray.
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3
Pour cornmeal into heavy medium saucepan.
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4
Gradually whisk in chicken broth.
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5
Whisk over medium-high heat until mixture boils.
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6
Reduce heat to medium-low.
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7
Simmer slowly until cornmeal loses its raw taste and mixture is very thick and is reduced to 3 1/2 cups, stirring frequently, about 45 minutes.
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8
Whisk in 1/2 cup butter and Parmesan cheese.
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9
Season polenta to taste with salt and pepper.
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10
Preheat oven to 375F.
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11
Ladle generous 1/4 cup hot polenta into each custard cup; cool 2 minutes.
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12
Using back of spoon, spread polenta evenly over bottom and up sides of cup.
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13
Drop generous 1 tablespoon warm polenta onto prepared baking sheet; repeat 5 more times, forming 6 mounds total and spacing 3 inches apart (reserve remaining polenta for another use).
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14
Using back of spoon, spread each portion on baking sheet to 3 1/4-inch round.
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15
Sprinkle 2 tablespoons Gruyere cheese into each polenta-lined cup.
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16
(Can be prepared 1 day ahead.
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17
Cover and refrigerate polenta-lined custard cups and polenta rounds separately.)
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18
Carefully break 1 egg into each polenta-lined custard cup.
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19
Sprinkle egg with salt and pepper.
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20
Sprinkle remaining Gruyere cheese over.
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21
Cover Gruyere in each cup with 1 polenta round.
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22
Transfer cups to baking sheet.
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23
Bake until polenta is heated through and eggs are softly set, about 25 minutes.
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24
Let stand 10 minutes.
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25
Using small sharp knife, cut around polenta in each cup.
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26
Place plate atop each custard cup; invert, holding plate and cup together and allowing polenta to settle onto plate.
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27
Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
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28
Add spinach; stir until wilted, about 2 minutes.
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29
Season with salt and pepper.
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30
Surround polenta timballos with spinach.
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31
Sprinkle chopped tomatoes over spinach.
