grilled polenta cake with cherry cassis sauce

Name: Grilled Polenta Cake With Cherry Cassis Sauce
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: FOR THE CAKE; 8 1/2 tablespoon(s) unsalted butter, softened; 3/4 cup(s) all purpose flour; 1/2 cup(s) finely ground cornmeal; 1 1/4 teaspoon(s) baking powder; 1/8 teaspoon(s) salt; 1 cup(s) sugar; 3 - whole eggs, room temperature; 3 - egg yolks, room temperature; 1 teaspoon(s) vanilla; FOR THE CHERRY SAUCE; 6 cup(s) fresh sweet or sour cherries, pitted and halved; 3-5 tablespoon(s) sugar; 3 tablespoon(s) cassis; 1/4 teaspoon(s) fresh lemon juice; 1/4 teaspoon(s) freshly ground coarse black pepper (optional); FOR SERVING; 1 cup(s) heavy cream; 2 teaspoon(s) powdered sugar; 2 tablespoon(s) melted unsalted butter

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

yield 8 serving(s)

cook time 40 Min

method Bake

Ingredients For grilled polenta cake with cherry cassis sauce

FOR THE CAKE
8 1/2 Tbsp

unsalted butter, softened
3/4 c

all purpose flour
1/2 c

finely ground cornmeal
1 1/4 tsp

baking powder
1/8 tsp

salt
1 c

sugar
3

whole eggs, room temperature
3

egg yolks, room temperature
1 tsp

vanilla
FOR THE CHERRY SAUCE
6 c

fresh sweet or sour cherries, pitted and halved
3-5 Tbsp

sugar
3 Tbsp

cassis
1/4 tsp

fresh lemon juice
1/4 tsp

freshly ground coarse black pepper (optional)
FOR SERVING
1 c

heavy cream
2 tsp

powdered sugar
2 Tbsp

melted unsalted butter

How To Make grilled polenta cake with cherry cassis sauce

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).

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.
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.
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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