Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Skewers, soaked in water 8 hours |
| 8 \N | Quail, boneless |
| 4 \N | Pieces pancetta, into 1\" cubes |
| 2 ounces | Balsamic vinegar |
| 2 ounces | Virgin olive oil |
| 2 tablespoons | Honey |
| 1 tablespoon | Black pepper |
| 1 medium | Red onion, in 1/4\" dice |
| 4 cups | Water |
| 10 \N | Sage leaves, chopped |
| 1 cup | Polenta |
| ½ cup | Asiago, freshly grated |
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 <suechef@...> on May 13, 1997