The trick is to smoke the meat and not make the meat smoke
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The butter was whipped first in the bowl of a stand mixer.
The eggs and other wet ingredients one in next.
The other ingredients except for the plums were added in and beaten for about five minutes. Here the sliced plums have been added to the cast-iron skillet which is been rubbed with softened butter.
The batter was added to the cast-iron skillet.
The cast-iron skillet is on the Egg, Which is been set up for indirect grilling at 350 degrees.
The total baking time was 30 minutes. In this picture we are at the halfway mark just before I rotated the pan 180° to even out the baking.
The Plum-Polenta Cake is done. Time to return it to the kitchen and cool it.
Here is a close-up of the cake just before was removed from the Egg.
The cake was cut into squares and served.
The cake was tastier than I expected and I love the consistency of it. It was moist and chewy on the inside and the bottom and sides were slightly crispy.
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This was the second desert I've made from Grille It! 2014 which used a cast iron skillet to cook the dessert in. This time instead of a cookie it was a cake with a plum filling. The slices of pitted plums were placed in a buttered cast-iron skillet and the batter was poured on top. The cake went on the Egg where it baked indirectly for 30 minutes with a 180 degree turn midway through. The cake was delicious. It had great flavor and I liked the bit of a crispy crust you got on the sides and bottom where the batter was in contact with the cast-iron pan. There are a couple more dessert recipes in this book I can't wait to try.