Quails With Rosemary On Soft Polenta
Published December 11, 1993
- Total Time
- 30 minutes
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Ingredients
THE QUAILS
8 quails, wing tips removed
12 sprigs fresh rosemary
Salt and freshly ground pepper to taste
16 thin slices pancetta
THE POLENTA
2 ½ cups water
2 teaspoons salt
½ cup yellow cornmeal
Nutritional analysis per serving (4 servings)
20 grams carbs; 204 milligrams cholesterol; 756 calories; 19 grams monosaturated fat; 11 grams polyunsaturated fat; 16 grams saturated fat; 51 grams fat; 3 grams fiber; 1070 milligrams sodium; 52 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes