Quail Spiedini With Sage Polenta And Asiago

Serving Size : 4
Ingredients

for prepare Quail Spiedini With Sage Polenta And Asiago

:

Amount	Measure	Ingredient - Preparation Method
4		skewers - soaked in water 8
hours quail spiedini with sage polenta and asiago
8		quail - boneless
4	pieces	pancetta - cut 1" cubes
2	ounces	balsamic vinegar
2	ounces	virgin olive oil
2	tablespoons	honey
1	tablespoon	freshly-ground black pepper
1	medium	red onion - cut 1/4" dice
4	cups	water
10		sage leaves - chopped
1	cup	polenta
1/2	cup	freshly-grated asiago cheese

Check quail for bones or feathers and place in mixing bowl. Add pancetta, vinegar, olive oil, honey and black pepper and toss to coat. Set aside and preheat grill. In a 3-quart saucepan, place onion, water and sage and bring to a boil. Thread one quail, followed by one piece of pancetta, followed by one quail on each of four skewers and place on hottest part of grill. Cook 4 to 5 minutes on each side, until just pink at the leg bones. Meanwhile, pour polenta slowly in a thin stream into boiling water, until all is incorporated and polenta thickens, about 1 to 2 minutes. Switch to a wooden spoon, add Asiago and cook another minute, until as thick as paste. Remove from heat and pour on to a service-ready cutting board. Pile skewers on top of polenta and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D17)

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