QUAILS WITH ROSEMARY ON SOFT POLENTA
Provided by Molly O'Neill
Categories dinner, easy, roasts, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- To prepare the quails, preheat the oven to 425 degrees. Place 1 sprig of rosemary in the cavity of each quail, cutting the sprigs as needed to fit. Wrap 2 pieces of pancetta around each quail and tie securely with string. Set aside.
- To prepare the polenta, combine the water and salt in a medium-size saucepan. Bring to a boil over medium heat. Whisking constantly, add the cornmeal to the pan very gradually, pouring it in a light, steady stream. Change from a whisk to a wooden spoon and reduce the heat so that the mixture is at a slow simmer. Stir constantly until the polenta thickens, about 10 minutes.
- Meanwhile, when the polenta is almost done, place the quails in the oven and roast for 10 minutes. Remove the string. Divide the polenta among 4 plates and top each serving with 2 of the quails. Garnish with a sprig of rosemary and serve immediately.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 30 grams, Carbohydrate 20 grams, Fat 51 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1070 milligrams, Sugar 1 gram, TransFat 0 grams
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