Artichoke Nibbles

This makes for an amazingly delicious, vegetarian appetizer. It's a big crowd-pleaser and goes very fast!

2 small (6-oz) or one large jar of marinated artichoke hearts
1 small yellow onion, peeled and finely chopped
4 cloves garlic, minced
4 eggs, lightly beaten
1 cup pre-cooked Polenta (dry-ish)
1/4 tsp salt
1/4 tsp pepper
2 Tbs pesto
1/8 teaspoon Tobasco sauce
2 cups extra-sharp cheddar cheese, coarsely shredded

Directions:

Preheat oven to 325 degrees. Grease 9x13x2 glass baking pan; set aside. Drain marinade from artichokes and pour half of it into a saucepan or large skillet. (Use marinade from second jar for salad dressing). Coarsely chop artichoke hearts and set aside. Heat marinade in skillet. Add onion and garlic, set over moderate heat, and stir-fry until glassy, about 3 to 5 minutes. Add polenta and stir until lumps are mostly gone. Then add salt, pepper, pesto, hot pepper sauce, cheese, and chopped artichokes, and mix well. Add the eggs at the end and mix again. Pour into the greased baking pan and bake uncovered about 45 minutes, until well set (like custard or quiche). Cool slightly, cut into inch squares, and serve warm or at room temperature. (These can be cooked a day or more ahead and reheated, if desired.)