Grilled Polenta Cake with Cherry-Cassis Sauce

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.)

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

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Grease an 8-1/2x4-1/2-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.