Quail Spiedini with Sage Polenta and Asiago

Name: Quail Spiedini with Sage Polenta and Asiago
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters Asiago, freshly grated; 57 grams balsamic vinegar; 1 Tbsp black pepper; 2 Tbsps honey; 4 pancetta, cut into 1-inch cubes; 237 milliliters polenta; 8 quail, boneless; 1 medium red onion, cut into 1/4-inch dice; 10 sage leaves, chopped; 57 grams virgin olive oil; 946 milliliters water; 4 skewers, soaked in water 8 hours

Quail Spiedini with Sage Polentan and Asiago might be just the main course you are searching for. Watching your figure? This gluten free recipe has 804 calories, 51g of protein, and 45g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. Only If you have onion, pancetta, skewers, and a few other ingredients on hand, you can make it. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert.

Instructions

Check quail for bones or feathers and place in mixing bowl.

Ingredients you will need

Quail

Equipment you will use

Mixing Bowl

Add pancetta, vinegar, olive oil, honey and black pepper and toss to coat. Set aside and preheat grill.

Ingredients you will need

Black Pepper

Olive Oil

Pancetta

Vinegar

Honey

Equipment you will use

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.

Ingredients you will need

Pancetta

Polenta