Mario Batali'S Quail Spiedini With Sage Polenta And Asiago Recipe

• 4 skewers, soaked in water 8 hours
• 8 quail, boneless
• 4 pieces pancetta, cut into 1-inch cubes
• 2 ounces balsamic vinegar
• 2 ounces virgin olive oil
• 2 tablespoons honey
• 1 tablespoon black pepper
• 1 medium red onion, cut into 1/4-inch dice
• 4 cups water
• 10 sage leaves, chopped
• 1 cup polenta
• 1/2 cup Asiago, freshly grated

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

skewers, quail, pancetta, balsamic vinegar, virgin olive oil, honey, black pepper, red onion, water, sage, polenta

Taken from www.seriouseats.com/recipes/2008/02/mario-batali-quail-spiedini-with-sage-polenta-recipe.html (may not work)