Polenta with Port-Poached Quince and Blue Cheese

Name: Polenta with Port-Poached Quince and Blue Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 237 milliliters apple juice; 43 grams 1/3 cup (about crumbled blue cheese; 1 teaspoons coarsely ground black pepper; 454 grams polenta, cut into 14 (1/2-inch) slices; 237 milliliters tawny port; 237 milliliters chopped cored peeled quince (about 1 medium quince); 1 rosemary sprig; 59 milliliters sugar

One portion of this dish contains about 7g of protein, 3g of fat, and a total of 379 calories. This gluten free and vegetarian recipe serves 7. Head to the store and pick up apple juice, polenta, coarsely ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring first 4 ingredients to a boil in a medium saucepan over medium-high heat.

Equipment you will use

Sauce Pan

Add quince; reduce heat to medium-low (mixture will just barely simmer), and cook 45 minutes or until quince is tender.

Ingredients you will need

Quince

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.

Ingredients you will need

Rosemary

Quince

Equipment you will use

Sieve

Bowl

Frying Pan

Preheat broiler.

Equipment you will use

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.

Ingredients you will need

Cooking Spray