Add chicken stock, garlic and shallots to a sauce pan. Bring to a boil over high heat. Whisk in cornmeal, slowly, to avoid lumps. Reduce heat and continue to cook, whisking frequently. As it thickens, remove whisk and use a wooden spoon to stir. Season with pepper when thickened and "bloppy" (as in mud bubbling to the surface).
Remove from heat and add 2 ounces of blue cheese, stirring to melt. Check seasoning, careful not to add too much salt, as the cheese is salty.
Sprinkle remaining ounce of blue cheese on top before serving.
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