Grilled Quail With Polenta On Spinach

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.