Caille à la Polente

Polenta with Quail Sauce

Preparation info

    • Difficulty


Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

When asked how & when to serve this dish, Joséphine let out a gusty wheeze, “But in the winter of course - polenta hot & steaming on the bottom so the poor little birds can keep their feet warm!”

She makes enough polenta to fill a huge pot - this smaller quantity is more manageable.



  • pt/1 litre bouillon, preferably homemade
  • 1 tbsp/15


First make the polenta: put the bouillon in a big saucepan & bring to a low boil. Pour in the polenta in a slow steady stream, thin enough to see the individual grains, stirring constantly with a stout wooden spoon. Add 1 tbsp/15