Roast quail with polenta recipe
Roast quail with polenta is a refined dish pairing tender quail with creamy, rich polenta. Perfect for elegant dinners or special occasions.
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Cooking tools:
- Saucepan
- Whisk
- Parchment paper
- Oven
- Stove
- Mixing bowl
- Roasting pan
- Paper towel
- Pastry brush
- Spoon
- Pepper mill
- Plate
- Finger bowl
Ingredients
- 180 gm softened butter
- 3 garlic cloves, thinly sliced
- 4 rosemary sprigs, leaves only
- 4 oregano sprigs, leaves coarsely torn
- 4 sage sprigs, leaves coarsely torn
- 6 jumbo quail
- 6 wide (or 12 thin) slices of prosciutto
- To serve: lemon wedges (optional)
- Soft polenta
- 800 ml chicken stock
- 250 ml (1 cup) milk
- 170 gm (1 cup) polenta
- 40 gm (½ cup) finely grated parmesan
- 30 gm softened butter
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