Quails With Rosemary On Soft Polenta

• 8 quails, wing tips removed
• 12 sprigs fresh rosemary
• Salt and freshly ground pepper to taste
• 16 thin slices pancetta
• 2 1/2 cups water
• 2 teaspoons salt
• 1/2 cup yellow cornmeal

1. To prepare the quails, preheat the oven to 425 degrees.
2. Place 1 sprig of rosemary in the cavity of each quail, cutting the sprigs as needed to fit.
3. Wrap 2 pieces of pancetta around each quail and tie securely with string.
4. Set aside.
5. To prepare the polenta, combine the water and salt in a medium-size saucepan.
6. Bring to a boil over medium heat.
7. Whisking constantly, add the cornmeal to the pan very gradually, pouring it in a light, steady stream.
8. Change from a whisk to a wooden spoon and reduce the heat so that the mixture is at a slow simmer.
9. Stir constantly until the polenta thickens, about 10 minutes.
10. Meanwhile, when the polenta is almost done, place the quails in the oven and roast for 10 minutes.
11. Remove the string.
12. Divide the polenta among 4 plates and top each serving with 2 of the quails.
13. Garnish with a sprig of rosemary and serve immediately.

rosemary, salt, thin, water, salt, yellow cornmeal

Taken from cooking.nytimes.com/recipes/1075 (may not work)