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
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
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.