Ingredients Jump to Instructions ↓

  1. 8 quail, boned

  2. 4 pieces pancetta or slab bacon, cut into 1-inch cubes

  3. 1/4 cup balsamic vinegar

  4. 1/4 cup extra-virgin olive oil

  5. 2 tablespoons honey

  6. 1 tablespoon black pepper

  7. 4 cups water

  8. 10 sage leaves, finely chopped

  9. 4 skewers, soaked in water

  10. 8 hours

  11. 1 cup polenta or cornmeal

  12. 1/2 cup Asiago , freshly grated

Instructions Jump to Ingredients ↑

  1. Check the quail for bones or feathers and place in mixing bowl. Add the pancetta, vinegar, olive oil, honey , and black pepper and toss to coat. Set aside and preheat the grill. In a 3-quart saucepan , water and sage and bring to a boil . Thread one quail, followed by one piece of pancetta, followed by one quail on each of four skewers and place on hottest part of grill . Cook 4 to 5 minutes on each side, until just pink at the leg bones. Meanwhile, pour the polenta slowly in a thin stream into boiling water, until all is incorporated and polenta thickens, about 1 to 2 minutes. Switch to a wooden spoon, add the cheese , and cook another minute, until as thick as paste. Remove from heat and pour on to a service-ready cutting board. Pile skewers on top of polenta and serve.


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