Saturday, September 3, 2011
Polenta with Port-Poached Quince and Blue Cheese
From Cooking Light
This elegant appetizer will impress your guests, and it's easy to make. Prepare the quince topping and brown the polenta slices up to two days ahead. Just before serving, warm the assembled hors d'oeuvres under the broiler.
Yield:
7 servings (serving size: 2 topped polenta rounds)
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment