Quail With Grits, Apple and Celery Root

Preparation

1. Step 1

   Remove breasts from quails and place in a bowl with ¼ cup oil and thyme. Chill for several hours. Separate legs and wings from carcasses. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add legs, wings and carcasses and brown, about 5 minutes. Add 1 teaspoon oil and onion, celery and carrot and saute until lightly browned, about 5 minutes. Stir in 2 cups water and bring to a boil. Skim, reduce heat and simmer until reduced to 1 cup, about 20 minutes. Strain, discard solids and stir in ¼ teaspoon salt and pepper. Set aside.

2. Step 2

   For grits, melt butter in a medium saucepan over low heat. Add shallot and garlic and cook until soft, about 3 minutes. Add 1 ¼ cups water and bring to a boil. Stir in grits, lower heat and cook, stirring often, until thick, about 5 minutes. Set aside.

3. Step 3

   Heat 2 teaspoons of oil in a medium nonstick skillet over medium heat. Add quail breasts skin side down and saute until golden brown and slightly pink in the center, about 1 minute per side. Remove from skillet, season with salt and pepper and keep warm. Add celery root and saute until tender, about 5 minutes. Add the apple and cook for 1 minute. Stir in grits, ½ cup quail broth, 1 teaspoon of salt and pepper.

4. Step 4

   Divide grits among 4 plates. Top with breasts and drizzle with broth. Serve immediately.