Roasted Quail with Grilled Radicchio and Creamy Polenta

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By David Tanis

Published 2008

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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 breastbone