Yield: 1 Servings
|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|
|1 tablespoon||Black pepper|
|1 medium||Red onion, in 1/4\" dice|
|10 \N||Sage leaves, chopped|
|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