Quail Skewers with Sage Polenta and Asiago: Spiedini di Quaglie con Polenta e Asiago

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.