Grilled Quail With Polenta On Spinach
- 1/4 pound hickory-smoked bacon, diced 1 tablespoon flour
- 1 tablespoon minced shallots
- 8 ounces heavy whipping cream
- 1 tablespoon coarsely chopped fresh sage
- 12 quail, semi-boned
- Extra-virgin olive oil as needed
- 1 large sweet red onion, thinly sliced
- 2 tablespoons clarified butter
- Polenta (see recipe below)
- Sauteed spinach (see recipe below)
- In 10-inch skillet, saute bacon over medium heat until it starts to brown. Add flour and shallots and cook 1 minute, stirring constantly. Add cream and sage. Stir until thick enough to lightly coat spoon (if sauce is too thick, thin with a little chicken stock). Add salt and pepper to taste. Set aside and keep warm.
- Brush quail and polenta with olive oil, and sprinkle with salt and pepper. When grill is ready, cook quail (breast side down) and polenta until light brown, about 10 minutes. Saute onion in small saucepan in clarified butter until brown. To serve, cover each dinner plate with 2 spoonfuls of sauteed spinach. Place 2 polenta triangles on spinach. Top with 2 quail, drizzle with sauce, and garnish with onion.
bacon, shallots, heavy whipping cream, fresh sage, quail, extravirgin olive oil, sweet red onion, butter, polenta, sautueed spinach
Taken from www.epicurious.com/recipes/member/views/grilled-quail-with-polenta-on-spinach-1258271 (may not work)