Recipe: Quail Roasted in Polenta

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Yield: 6 servings

     12    Wild or farm-raised quail;
           -- (6 to 8 oz ea)
           Or other small game birds;
           -- necks removed
      2 tb Coriander-Fennel Rub - (to 3
           -- tbspns); (see recipe)
           Or seasoning of choice
           Polenta; (see recipe)
      2 tb Olive oil
      1 lg Garlic clove; chopped
           Fresh rosemary or parsley
           -- sprigs; for garnish

Preheat oven to 425 degrees. Grease a 9- by 9-inch baking dish. Season birds with rub. Set aside while you prepare the polenta. Pour polenta into baking dish. In a large skillet, heat oil and garlic over medium-high heat. Add birds; thoroughly brown on all sides. Remove pan from the heat. Let birds cool until they can be handled without burning your fingers. Arrange quail in a circle by taking each bird and standing it upright in the polenta, breast meat facing out. Gently push the bird down into the polenta until it can stand by itself. Put the next bird alongside the first and repeat for the remaining quail. Bake for 12 to 15 minutes, until the juices run a rosy color when a bird is poked with a fork (do not overcook). Garnish with sprigs of fresh rosemary or parsley. Yields 6 servings.

Recipe Source: St. Louis Post-Dispatch - 12-07-1998

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

Converted by MM_Buster v2.0l.

Compassion is difficult to give away because it keeps coming back.

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