Polenta croutons with quail eggs, prosciutto and sage - Clarence Court Recipes
Our Polenta croutons with quail eggs, prosciutto and sage recipe is the perfect way to fully appreciate the taste and luxury of Clarence Court eggs. Start your taste journey here.
Ingredients
- 600ml hot stock
- A few thyme sprigs, leaves picked and finely chopped
- 125g quick cook polenta
- 50g Parmesan, finely grated
- A knob of unsalted butter
- Sea salt
- Freshly ground black pepper
- 8 Clarence Court quail eggs
- 50g polenta, to coat the croutons
- Vegetable oil
- 16 sage leaves
- 6 slices prosciutto
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