The most delicately flavored of all game birds, quail needs very little embellishment. You can use game hens in place of the quail, if you prefer. This company-worthy recipe is inspired by Chef Mark Monette of The Flagstaff House in Boulder, Colorado, who regularly features game on his menu.

Recipe by Cooking Light October 2006

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Credit: Howard L. Puckett

Recipe Summary

Yield:
4 servings (serving size: 1 quail, about 1/3 cup polenta, and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Bring milk and half-and-half to a simmer over medium-high heat in a small, heavy saucepan. Gradually add 1/4 cup cornmeal, stirring with a whisk. Reduce heat to low, and cook for 5 minutes or until polenta is thick and creamy, stirring occasionally. Stir in butter, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg. Keep warm.

  • Place the quail, breast side down, on a cutting surface. Cut the quail in half lengthwise along backbone, cutting to, but not through, other side. Sprinkle the quail with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and minced parsley. Place the quail on grill rack coated with cooking spray, and grill 6 minutes on each side or until done. Discard skin. Serve the quail with polenta and lemon wedges. Garnish with parsley sprigs, if desired.

Nutrition Facts

213 calories; calories from fat 26%; fat 6.2g; saturated fat 2.6g; mono fat 1.7g; poly fat 1.1g; protein 21.4g; carbohydrates 14.7g; fiber 1.1g; cholesterol 68mg; iron 4.2mg; sodium 388mg; calcium 90mg.
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