4 Skewers, soaked in water 8
-hours
8 Quail, boneless
4 Pieces pancetta, into 1″
-cubes
2 oz Balsamic vinegar
2 oz Virgin olive oil
2 tb Honey
1 tb Black pepper
1 md Red onion, in 1/4″ dice
4 c Water
10 Sage leaves, chopped
1 c Polenta
1/2 c Asiago, freshly grated
Check quail for bones or feathers and place in mixing bowl. Add pancetta,
vinegar, olive oil, honey and black pepper and toss to coat. Set aside and
preheat grill.
In a 3-quart saucepan, place onion, water and sage and bring to a boil.
Thread one quail, followed by one piece of pancetta, followed by one quail
on each of four skewers and 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, about 1 to 2 minutes. Switch to a wooden
spoon, add Asiago and cook another minute, until as thick as paste. Remove
from heat and pour on to a service-ready cutting board. Pile skewers on top
of polenta and serve.
Yield: 4 servings
Yields
1 Servings