Grilled Polenta Cake with Cherry-Cassis Sauce

Grilled Polenta Cake with Cherry-Cassis Sauce
Photo by Scott Phillips

Ingredients

  • 1/8 tsp. table salt
  • 6 cups fresh sweet or sour cherries (about 2 lb.), pitted and halved
  • 1 tsp. pure vanilla extract
  • 3 egg yolks, at room temperature
  • 3 whole eggs, at room temperature
  • ½ cup finely ground cornmeal
  • ¼ tsp. fresh lemon juice
  • + 10 more ingredients
    • 2 tsp. confectioners’ sugar; more for dusting
    • 1 cup heavy cream
    • 3 Tbs. cassis
    • 4-¼ oz. (8-½ Tbs.) unsalted butter, softened
    • 1 cup granulated sugar
    • ¼ tsp. freshly ground coarse black pepper (optional)
    • 2 Tbs. melted butter
    • 1-¼ tsp. baking powder
    • 3-3/8 oz. (¾ cup) unbleached all-purpose flour
    • 3 to 5 Tbs. granulated sugar; more to taste

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. bu...

View full recipe at Fine Cooking

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