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Ingredients
- 8 quail, semi-boneless
- 4 pieces pancetta, cut into 1" cubes
- 1 1/2 tbsp balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 1 1/2 tbsp honey
- 1 tbsp black pepper
- 1 medium red onion, cut into 1/4" dice
- 4 cups water
- 10 sage leaves, chopped
- 1 cup quick cook polenta
- 1/2 cup Asiago, freshly grated
- salt, to taste
Details
Servings 4
Preparation
Step 1
Place quail in a mixing bowl. Add pancetta cubes, vinegar, olive oil, honey, and black pepper; toss to coat. Set aside and preheat grill.
In a small saucepan, place onion, water, and sage and bring to a boil. Add a liberal pinch of salt. Thread quail and pancetta on metal skewers and season the quail with salt. Place on hottest part of grill. Cook 4 to 5 minutes on each side, until just pink at the leg bones.
Meanwhile, pour polenta slowly in a thin stream into boiling water, until all is incorporated and polenta thickens, 1 to 2 minutes. Switch to a wooden spoon, add Asiago, and cook 1 minute more, until as thick as paste. Remove from heat; pour on to a service-ready cutting board. Pile skewers on top of polenta, and serve.
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