Bluesy Grilled Quail – John Lee Hooker

Bluesy Grilled Quail – John Lee Hooker

prep time

minutes
cook time

minute
servings
6

Ingredients



















Cooking Instructions

For marinade:


1

In large bowl combine oil, garlic, rosemary, lemon, salt and pepper. Add quail. Marinate quail 1 hour in refrigerator. Grill quail over medium heat, 3 1/2 minutes each side.


For polenta:


1

In large pan over medium heat, bring water to boil. Add salt. Drizzle cornmeal into water stirring constantly. Cook 20 minutes, until polenta is custard-like and pulls away from side of pan while stirring. Remove from heat. Stir in butter and parmesan and blue cheese. Keep warm.


2

To Serve: Toss asparagus with oil, lemon juice and vinegar. Grill about 5 to 7 minutes. On heated plates, arrange asparagus and polenta. Top polenta with 2 quail.


Ingredients



















Cooking Instructions

For marinade:


1

In large bowl combine oil, garlic, rosemary, lemon, salt and pepper. Add quail. Marinate quail 1 hour in refrigerator. Grill quail over medium heat, 3 1/2 minutes each side.


For polenta:


1

In large pan over medium heat, bring water to boil. Add salt. Drizzle cornmeal into water stirring constantly. Cook 20 minutes, until polenta is custard-like and pulls away from side of pan while stirring. Remove from heat. Stir in butter and parmesan and blue cheese. Keep warm.


2

To Serve: Toss asparagus with oil, lemon juice and vinegar. Grill about 5 to 7 minutes. On heated plates, arrange asparagus and polenta. Top polenta with 2 quail.


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