Polenta with Port-Poached Quince and Blue Cheese

By MooK

Ingredients

• 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) ***mango subsitutes but just don't cook**
• 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

Details

Servings 7
Adapted from find.myrecipes.com

Preparation

Step 1

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.