Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

Bluesy Grilled Quail – John Lee Hooker

Servings: 6

Ingredients:

Marinade:
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 teaspoons minced rosemary leaves
Juice of 1 lemon
Salt and freshly ground black pepper
12 boneless quail

Polenta:
6 1/2 cups water
1 tablespoon salt
2 cups coarse-grained cornmeal
4 tablespoons unsalted butter
2 tablespoons grated Wisconsin Parmesan cheese
1 cup (4 ounces) crumbled Wisconsin blue cheese
1 pound asparagus, trimmed, blanched and refreshed
1 teaspoon extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon balsamic vinegar

Cooking Directions:

For the Marinade: 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 the Polenta: 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. Keep warm.

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.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.