Categories: Sides

Ingredients

• 1/4 cup minced shallots
• 1 tbsp. minced fresh garlic
• 1 tbsp. vegetable oil
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup yellow cornmeal
• 1/2 cup chopped pecans, toasted
• 1/2 cup shredded American Grana cheese
• Salt and black pepper to taste

Directions

1. Coat an 8-inch round cake pan with nonstick spray.

2. Saute shallots and garlic in oil in a saucepan, over medium-high heat until softened, 2 minutes.

3. Combine broth and cream, add to saucepan, and bring to a boil. Slowly whisk in cornmeal, reduce heat to medium-low, and simmer, whisking, until thick, 5 minutes.

4. Off heat, stir in pecans and cheese; season with salt and pepper.

5. Transfer batter to prepared pan, cover, and chill until firm, 1 hour or up to overnight.

6. Preheat grill to medium-high. Brush grill grate with oil. Carefully remove cornmeal cake from pan and generously coat both sides with nonstick spray.

7. Grill cake, covered, until it easily releases from the grate, 5-7 minutes; carefully flip and grill 5 minutes more. Remove cake from grill and cut into 8 wedges.

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