Grilled Cornmeal Cake with pecans

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If you can’t find American Grana cheese, Grana Padano or Parmesan are great Italian substitutes.

Makes 4 servings Total time: 20 minutes + chilling

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Ingredients

  • SAUTÉ:
  • 1/4 cup minced shallots
  • 1 Tbsp. minced fresh garlic
  • 1 Tbsp. vegetable oil
  • COMBINE:
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 cup yellow cornmeal
  • OFF HEAT, STIR IN:
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup shredded American Grana cheese (such as BelGioioso)
  • Salt and black pepper to taste

Preparation

Step 1

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

Sauté 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.

Per serving: 446 cal; 28g total fat (10g sat); 54mg chol; 171mg sodium; 37g carb; 3g fiber; 11g protein

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