Polenta with Port-Poached Quince and Blue Cheese

Quince is in season! Used traditionally to make tarts, preserves and sweet treats, quince can also be found in many Middle Eastern stews and in many tapas recipes coming from Spain and Uruguay.
 
The tannic skin makes this fruit inedible when raw, however when cooked it turns into sweet and fragrant goodness. It also has a grainy texture much like a pear when cooked adding texture to your recipe applications.
 

Some say that quinces were the forbidden fruit of the Garden of Eden. It is also noted that Ancient Romans gave quinces to their lovers as a sighn of commitment. In ancient Greece it was customary to toss quinces into bridal chariots and thought to be a gift from Aphrodite, the goddess of love.

Their flavor profile is comparable to vanilla, ginger, lemon, nutmeg, cloves and cinnamon.

Polenta with Port-Poached Quince and Blue Cheese
Origin: Cooking Light
Makes 14 individual appetizers

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)
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

Method:
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.

2. Preheat broiler.

3.  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 1 teaspoon cheese. Broil 2 minutes or until cheese melts. Place rounds on a platter, drizzle evenly with the reduced poaching liquid.