Grilled Quail with White Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The most delicately flavored of all game birds, quail needs very little embellishment. You can use game hens in place of the quail, if you prefer. This company-worthy recipe is inspired by Chef Mark Monette of The Flagstaff House in Boulder, Colorado, who regularly features game on his menu. Ingredients:
3/4 cup 2% reduced-fat milk |
1/2 cup fat-free half-and-half |
1/4 cup white cornmeal |
1 1/2 teaspoons butter |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1/8 teaspoon ground nutmeg |
4 (4-ounce) semiboneless quail |
1 1/2 teaspoons minced fresh parsley |
cooking spray |
4 lemon wedges |
fresh parsley sprigs (optional) |
Directions:
1. Prepare grill.
2. Bring milk and half-and-half to a simmer over medium-high heat in a small, heavy saucepan. Gradually add 1/4 cup cornmeal, stirring with a whisk. Reduce heat to low, and cook for 5 minutes or until polenta is thick and creamy, stirring occasionally. Stir in butter, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg. Keep warm.
3. Place the quail, breast side down, on a cutting surface. Cut the quail in half lengthwise along backbone, cutting to, but not through, other side. Sprinkle the quail with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and minced parsley. Place the quail on grill rack coated with cooking spray, and grill 6 minutes on each side or until done. Discard skin. Serve the quail with polenta and lemon wedges. Garnish with parsley sprigs, if desired.
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