Polenta With Port-Poached Quince And Blue Cheese
- 1 cup apple juice
- 1 cup tawny port
- 1/4 cup sugar
- 1 rosemary sprig
- 1 cup chopped cored peeled quince (about 1 medium quince)
- Cooking spray
- 1 (16-ounce) tube of polenta, cut into 14 (1/2-inch) slices
- 1/2 teaspoon coarsely ground black pepper
- 1/3 cup (about 1 1/2 ounces) crumbled blue cheese
- Bring first 4 ingredients to a boil in a medium saucepan over medium-high heat. Add quince; reduce heat to medium-low (mixture will just barely simmer), and cook 45 minutes or until quince is tender. Remove from heat, and cool to room temperature. Strain quince mixture through a sieve into a bowl, reserving quince and liquid; discard rosemary. Return liquid to pan; bring to a boil over medium-high heat. Cook 10 minutes or until reduced to about 1/4 cup; keep warm.
- Preheat broiler.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Arrange polenta slices in pan in a single layer; sprinkle with pepper. Cook for 8 minutes or until lightly browned; turn and cook an additional 8 minutes or until lightly browned. Place polenta rounds on a baking sheet. Top each round with 1 tablespoon quince and about 1 teaspoon cheese. Broil 2 minutes or until cheese melts. Place rounds on a platter; drizzle evenly with the reduced poaching liquid. Serve warm.
apple juice, tawny port, sugar, rosemary, cooking spray, polenta, ground black pepper, blue cheese
Taken from www.myrecipes.com/recipe/polenta-with-port-poached-quince-blue-cheese (may not work)