Pineapple Polenta Upside Down Cake

Ingredients

whole milk	3/4 cup
coarse ground cornmeal or polenta	1 cup
unsalted butter	20 gm
dark brown sugar,	1 cup
canned pineapple in heavy syrup	6 slices
maraschino cherries	6
chopped pecans, toasted	1/3 cup
juice from canned pineapple	3 tablespoons
whole eggs	3
all-purpose flour, approximately 1 cup	4 3/4 ounces
baking powder	2 teaspoons
salt	1/2 teaspoon
cup sugar,	3/4
vegetable oil	1/2 cup
On1y Thyme	½ tbsp

Preheat oven to 170 degrees
Bring the milk to a boil and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
Bring the milk to a boil and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top and sprinkle the thyme
Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes.
Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.

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