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
-
Coat an 8-inch round cake pan with nonstick spray.
-
Saute shallots and garlic in oil in a saucepan, over medium-high heat until softened, 2 minutes.
-
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.
-
Off heat, stir in pecans and cheese; season with salt and pepper.
-
Transfer batter to prepared pan, cover, and chill until firm, 1 hour or up to overnight.
-
Preheat grill to medium-high. Brush grill grate with oil. Carefully remove cornmeal cake from pan and generously coat both sides with nonstick spray.
-
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.