Quails With Rosemary On Soft Polenta

Name: Quails With Rosemary On Soft Polenta
Total time: 30 min
Yield: 4 servings
Ingredients: 8 quails, wing tips removed; 12 sprigs fresh rosemary; Salt and freshly ground pepper to taste; 16 thin slices pancetta; 2 1/2 cups water; 2 teaspoons salt; 1/2 cup yellow cornmeal

By Molly O'Neill

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Ruffling Some Feathers

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

The Quails

8quails, wing tips removed
12sprigs fresh rosemary
Salt and freshly ground pepper to taste
16thin slices pancetta

The Polenta

2½cups water
2teaspoons salt
½cup yellow cornmeal

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
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.
Step 3
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.