Mario Batali's Quail Spiedini with Sage Polenta and Asiago Recipe

Directions

1. 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. 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. 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.