Recipe

Polenta With Port-poached Quince And Blue Cheese Recipe

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Ingredients

Directions

Step #1 Bring first 4 ingredients to a boil in a medium saucepan over medium-high heat.
Step #2 Add quince; reduce heat to medium-low (mixture will just barely simmer), & cook 45 mins or until quince is tender.
Step #3 Remove from heat, & cool to about room temp.
Step #4 Strain quince mixture through a sieve into a bowl, reserving quince & liquid; discard rosemary.
Step #5 Return liquid to pan; bring to a boil over medium-high heat.
Step #6 Cook 10 mins or until reduced to about 1/4 c; keep warm.
Step #7 Preheat broiler.
Step #8 Heat a large nonstick skillet over medium-high heat.
Step #9 Coat pan with cooking spray.
Step #10 Arrange polenta slices in pan in a single layer; sprinkle with pepper.
Step #11 Cook for 8 mins or until lightly browned; turn & cook an extra 8 mins or until lightly browned.
Step #12 Place polenta rounds on a baking sheet.
Step #13 Top each round with 1 tbsp quince & about 1 tsp cheese.
Step #14 Broil 2 mins or until cheese melts.
Step #15 Place rounds on a platter; drizzle evenly with the reduced poaching liquid.
Step #16 Serve warm.
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