Creamy Polenta with Apple and Quince Chutney

3 C Apple-Leek Stock, chilled (recipe follows)
1 C apple cider
1 C uncooked polenta
2 tsp salt
1 T ground cumin
½ lb. butter, cut into pieces
4 T freshly grated parmesan cheese
2 cooking apples, peeled, cored, and cut into ½-inch cubes
1 qt. Apple and Quince Chutney (recipe follows)
Fresh spinach leaves (arrugula, mesclun, or other salad green)

Combine the cold stock, cider, polenta, salt, and cumin. Stirring constantly, bring to a boil over medium heat; cook for 20 minutes, until polenta is creamy. Check seasoning and add more if necessary for taste. Stir in the butter and parmesan; keep warm. As the polenta is cooking, cook the apple cubes in a saucepan over low heat until they're just tender and are starting to fall apart; add to the polenta mixture. Cook for 3 to 4 minutes. To serve, spoon polenta in a warm bowl, garnish with Apple and Quince Chutney and fresh spinach leaves. Makes 1 quart; 6 to 8 servings.

Approximate Nutrition Analysis (per serving): calories, 358; fiber, 7 g; fat, 17 g; cholesterol, 30 mg; sodium, 103 mg, calories from fat, 75%.

TIP: Butter amounts can be reduced or eliminated, to cut the fat content.

Apple-Leek Stock

6 leeks, top quarter removed, split and washed, cut into 1-inch pieces
2 large yellow onions, cut into quarters
8 medium apples, cut into quarters, seeds removed
4 stalks of celery, washed, cut into 1-inch pieces
4 medium carrots, washed, cut into 1-inch pieces
¼ C light cooking oil
6 sprigs of parsley
Small bunch of thyme
10 whole peppercorns
5 whole coriander seeds
2 pieces of cinnamon stick
3 C fresh apple cider
Enough water to cover ingredients

Toss leeks, onions, apples, celery, and carrots with the cooking oil. Roast at 350°F until light, golden brown, about 1 to 1½ hours. Place roasted apples and vegetables in stockpot, add remaining ingredients. Add just enough water to cover ingredients. Bring the stock to a simmer. Cook partially covered for about 6 hours. Strain and discard apples and vegetables. Makes about 1 gallon of stock.

Apple and Quince Chutney

½ C sugar
2 C water
1 C dried apricots, chopped
12 pitted prunes, chopped
½ C golden raisins
Sachet made with 4 whole cloves, 2 dried chilies, 2 cloves garlic, 1 bay leaf
8 green peppercorns
1 C quince jelly
1 C apple brandy
8 Jonathan apples, peeled, cut into ¾-inch chunks

Dissolve sugar in water; bring to a boil. Reduce heat; add dried fruit, sachet, green peppercorns, jelly, and brandy. Simmer for about 1 hour, until most of the liquid is absorbed, stirring occasionally. Add the apples; cook another 10 to 15 minutes. Remove the sachet. Makes about 1 quart.