Roasted Quail with Grilled Radicchio and Creamy Polenta

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Preparation info

  • Serves

    8–10

    • Difficulty

      Medium

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

A platter of roasted quail and polenta makes a savory autumn Italian-style feast. Farm-raised quail are readily available, and generally of good quality, but feel free to substitute wild quail or small game hens (half a hen per person) if you prefer. The question is, how many quail per person? One plump quail satisfies restrained appetites, but three quail might be necessary for a hearty one. Two each is safe.

In poultry parlance, “semiboneless” refers to quail with their breastbones removed, wing and leg bones intact. Quail are really best eaten with the fingers. I prefer bone-in quail, all the better for nibbling. Choose semiboneless quail for your bone-wary guests, but encourage them to pick up the legs with their fingers.

Ingredients

    Method