Quail Spiedini with Sage Polenta and Asiago

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Quail Spiedini with Sage Polenta and Asiago Ingredients

4 Skewers, soaked in water 8	1 tb Black pepper
8 Quail, boneless	1 md Red onion, in 1/4" dice
4 Pieces pancetta, into 1"	4 c Water
2 oz Balsamic vinegar	10 Sage leaves, chopped
2 oz Virgin olive oil	1 c Polenta
2 tb Honey	1/2 c Asiago, freshly grated

Instructions for Quail Spiedini with Sage Polenta and Asiago

Check quail for bones or feathers and place in mixing bowl. Add pancetta, vinegar, olive oil, honey and black pepper and toss to coat. Set aside and preheat grill. In a 3-quart saucepan, place onion, 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 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 Asiago 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. Yield: 4 servings Recipe by: Molto Mario MB1D17 Posted to MC-Recipe Digest V1 #611 by Sue on May 13, 1997

Main Ingredient: PieCuisine: Uncategorized

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