Mario Batali's Quail Spiedini with Sage Polenta and Asiago
- serves 4 -
Ingredients
4 skewers, soaked in water 8 hours
8 quail, boneless
4 pieces pancetta, cut into 1-inch cubes
2 ounces balsamic vinegar
2 ounces virgin olive oil
2 tablespoons honey
1 tablespoon black pepper
1 medium red onion, cut into 1/4-inch dice
4 cups water
10 sage leaves, chopped
1 cup polenta
1/2 cup Asiago, freshly grated
Procedure
1. Check quail for bones or feathers; place in mixing bowl. Add pancetta, vinegar, olive oil, honey, and black pepper; toss to coat. Set aside and preheat grill.
2. 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; place on hottest part of grill. Cook 4 to 5 minutes on each side, until just pink at the leg bones.
3. Meanwhile, pour polenta slowly in a thin stream into boiling water, until all is incorporated and polenta thickens, 1 to 2 minutes. Switch to a wooden spoon, add Asiago, and cook 1 minute more, until as thick as paste. Remove from heat; pour on to a service-ready cutting board. Pile skewers on top of polenta, and serve.
