Polenta With Port-Poached Quince And Blue Cheese

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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

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