Polenta with Port-Poached Quince and Blue Cheese

Ingredients

• 1 cup apple juice 
• 1.5 ounces cheese blue crumbled
• 0.5 teaspoon coarsely ground pepper black
• 16 ounce polenta cut into 14 (1/2-inch) slices
• 1 cup tawny port 
• 1 cup quinces cored peeled chopped ( 1 medium quince)
• 1  rosemary sprig 
• 0.3 cup sugar 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• sieve
• broiler

Directions

1. Bring first 4 ingredients to a boil in a medium saucepan over medium-high heat.
2. Add quince; reduce heat to medium-low (mixture will just barely simmer), and cook 45 minutes or until quince is tender.
3. 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.
4. Preheat broiler.
5. 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.
6. 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.
7. Place rounds on a platter; drizzle evenly with the reduced poaching liquid.
8. Serve warm.