Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Polenta Cake with Cherry-Cassis Sauce

Scott Phillips

Servings: 8

Grilling this pound cake may sound odd, but it’s definitely worth it—the cake gets a toasty texture that contrasts nicely with the soft whipped cream and bold cherry sauce. (You can also use a grill pan, broiler, or toaster oven.)

Ingredients

For the cake

  • 4-1/4 oz. (8-1/2 Tbs.) unsalted butter, softened
  • 3-3/8 oz. (3/4 cup) unbleached all-purpose flour
  • 1/2 cup finely ground cornmeal
  • 1-1/4 tsp. baking powder
  • 1/8 tsp. table salt
  • 1 cup granulated sugar
  • 3 whole eggs, at room temperature
  • 3 egg yolks, at room temperature
  • 1 tsp. pure vanilla extract

For the cherry sauce

  • 6 cups fresh sweet or sour cherries (about 2 lb.), pitted and halved
  • 3 to 5 Tbs. granulated sugar; more to taste
  • 3 Tbs. cassis
  • 1/4 tsp. fresh lemon juice
  • 1/4 tsp. freshly ground coarse black pepper (optional)

For serving

  • 1 cup heavy cream
  • 2 tsp. confectioners’ sugar; more for dusting
  • 2 Tbs. melted butter

Nutritional Information

      Calories (kcal) : 560
      Fat Calories (kcal): 270
      Fat (g): 30
      Saturated Fat (g): 18
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 240
      Sodium (mg): 140
      Carbohydrates (g): 68
      Fiber (g): 3
      Protein (g): 7

Preparation

Make the cake

  • Position a rack in the center of the oven and heat the oven to 325°F. Grease an 8-1/2×4-1/2-inch loaf pan with 1/2 Tbs. of the butter.

    Sift the flour, cornmeal, baking powder, and salt through a medium-mesh sieve. In a stand mixer fitted with the paddle attachment, cream the remaining 8 Tbs. butter and the sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl. In a separate bowl, lightly beat the eggs, egg yolks, and vanilla. With the mixer running on medium speed, very slowly add the egg mixture to the butter a little at a time, until the eggs are completely incorporated. With a spatula, very gently fold in the dry ingredients until just incorporated (don’t overmix).

    Transfer the batter to the prepared loaf pan, smooth the surface, and bake until a skewer grilled polenta cake with cherry-cassis sauce inserted in the center comes out clean, about 40 minutes. Cool on a rack for 15 minutes. Run a table knife around the edges, remove the cake from the pan, and cool completely.

Make the sauce

  • Put 4 cups of the cherries in a medium bowl and set aside. In a blender or food processor, purée the remaining 2 cups cherries, sugar (3 Tbs. for sweet cherries; 5 Tbs. for sour), and cassis until smooth. Strain through a fine sieve. Add the lemon juice and pepper (if using), and then toss the cherry sauce with the reserved cherries. Add more sugar to taste.

Serve the cake

  • In a bowl, whip the cream until it forms soft peaks. Add the 2 tsp. confectioners’ sugar and mix just to combine. Don’t overwhip. Prepare a medium charcoal or gas grill fire. Cut the pound cake into 3/4-inch slices. Brush each side with the butter. Grill the pound cake until golden, 1 to 2 minutes per side.

    Put one piece of pound cake on each plate. Top with the cherry sauce and a dollop of the cream and dust with more confectioners’ sugar. Serve immediately.

Reviews

Rate or Review

Reviews

  • Stump7 | 06/05/2011

    What is with the oven? This is billed as a cake cooked on your grill. Going to try it on the grill (start to finish) to see how it works.Sandy

  • adbr55 | 06/04/2011

    This is sooooooo good. Worth the effort.

  • emily_07 | 07/12/2010

    Everyone I served this to loved it! The cake had an interesting flavour from the cornmeal, and it created a different; yet delicious taste with the cooler cherries and whipped cream.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks