grilled polenta cake with cherry cassis sauce

How To Make grilled polenta cake with cherry cassis sauce

• Step 1
  Position a rack in the center of the oven and heat the oven to 325F. Grease an 8 1/2x4 1/2 inch loaf pan with 1/2 tablespoon 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 tablespoons butter and the sugar on medium high speed until light and fluffy, 3-5 minutes. Scrape 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).
• Step 2
  Transfer the batter to the prepared loaf pan, smooth the surface, and bake until a skewer 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.
• Step 3
  Make the sauce: Put 4 cups of the cherries in a medium bowl and set aside. In a blender or food processor, puree the remaining 2 cups cherries, sugar (3 tablespoon for sweet cherries; 5 tablespoons for sour), and cassis until smooth. Strain through a fine mesh sieve. Add the lemon juice and pepper (if using), and the mix the cherry sauce with the reserved cherries. Add more sugar to taste.
• Step 4
  Serve the cake: In a bowl, whip the cream until it forms soft peaks. Add the powdered sugar and mix just to combine. Don't over whip. Prepare a medium charcoal or gas grill fire. Cut the pound cake into 3/4 inch slices. Brush each side with the melted butter. Grill the pound cake until golden, 1-2 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 powdered sugar. Serve immediately.
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