Grilled Polenta Walnut Pound Cake with Strawberries and Cream

Preheat oven to 350 F. Place the 1/3 cup toasted walnuts in a plastic bag and with rolling pin, crush the walnuts until they are in small pieces and fine dust. Using 1 tablespoon butter, generously grease an 8-inch loaf pan. Dust the loaf pan with the crushed walnuts, tilting the pan, to coat all sides. Tap out the excess and set aside pan.

Place the flour, polenta, baking powder, salt and 1 cup toasted walnuts in food processor; pulse until walnuts are coarsely ground.

Cream remaining 12 tablespoons butter and sugar with an electric mixer until light and fluffy, 3 to 5 minutes.

In a separate bowl, whisk eggs until well blended. With the mixer running, very slowly add whisked eggs, a little at a time, until eggs are completely incorporated. Fold gently into polenta mixture just until incorporated; do not over mix.

Transfer batter into prepared loaf pan and bake until center is slightly firm when pressed and a skewer comes out clean, about 50 to 60 minutes; cool.

In a blender or food processor, combine the thawed strawberries, sugar and 2 tablespoons water; blend until smooth. Strain through a fine mesh strainer and pour sauce over fresh strawberries. Stir together gently.

Preheat outdoor grill. Cut cooled pound cake into 3/4-inch slices. Brush each side with butter. Grill pound cake until golden, about 1 minute per side.

To serve, whip cream to soft peaks. Add confectioner’s sugar and whip until incorporated. Place one piece of pound cake on each plate. Top with strawberries, dust with confectioner’s sugar and top with a dollop of cream. Serve immediately.