Grilled Polenta Pound Cake with Summer Berry Compote

Ingredients

• 1/4 cup sliced almonds
• 8 1/2 tablespoons unsalted butter, room temperature
• 3/4 cup all-purpose flour
• 1/2 cup finely ground polenta
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup sugar
• 3 whole eggs, room temperature
• 3 egg yolks, room temperature
• 1 teaspoon vanilla extract
• 2 cups strawberries, halved
• 1 cup blueberries
• 2 cups raspberries
• 1 8-ounce package frozen raspberries, defrosted
• 2 tablespoons sugar