An elegant appetizer or first course Time: About an hour, can be prepared in advance Yield: 7 appetizer servings, 2 pcs ea. 1 cup apple juice or cider 1 cup tawny port 1/4 cup sugar 1 rosemary sprig (or 1 tsp dried in a cheesecloth bag) 1 cup chopped, cored, peeled quince (about 1) Cooking spray 1 tube polenta cut into 14 (1/2") slices Fresh ground pepper 1/3 cup crumbled blue cheese (about 1 1/2 oz.) Bring first four ingredients to a boil. Add quince and lower heat to a bare simmer. Cook about 45 minutes or until quince is tender. Strain mixture reserving both solids and liquids (remove rosemary.) Return liquid to pan and boil until reduced to about 1/4 cup. Keep warm. or store both components for up to 2 days in refrigerator. Spray a skillet with non-stick cooking spray. Arrange polenta slices (you may need to do this in two batches) in pan and spray top sides. Sprinkle liberally with pepper. Cook about 8 minutes or until lightly browned. Flip and cook additional 8 minutes until lightly brown on both sides. You may store these for up to 2 days. Final assembly: divide quince solids between the polenta rounds. Top with blue cheese. Put under broiler just until cheese melts. Drizzle with reserved syrup and serve warm. Adapted from Cooking Light |
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