Grilled Quail With Polenta On Spinach Recipe

Name: Grilled Quail With Polenta On Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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
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.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Quail With Polenta On Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Quail With Polenta On Spinach

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