Equipment
Ingredients
Roasted Quail
- 4 whole quail, cleaned and patted dry
- 30 ml olive oil
- 5 g fresh rosemary, finely chopped
- 2 garlic, minced
- 4 g kosher salt
- 2 g black pepper, freshly cracked
- 1 lemon, halved
Creamy Polenta
- 700 ml chicken broth
- 120 g yellow cornmeal, coarse or medium grind
- 30 g unsalted butter, cubed
- 40 g parmesan cheese, freshly grated
- 2 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 220C (430F). Thoroughly dry the quails inside and out with paper towels. Wash your hands and all surfaces immediately after handling the raw poultry to prevent cross-contamination.
In a small bowl, mix the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture evenly all over the dried quails.
Place the quails breast-side up in a cast iron skillet. Roast in the preheated oven for 15 to 20 minutes, until the skin is deeply golden and a meat thermometer inserted into the thickest part of the thigh registers 74C (165F).
While the quails roast, pour the chicken broth into a medium saucepan and bring to a gentle simmer over medium-high heat.
Slowly pour the yellow cornmeal into the simmering broth in a steady stream while whisking constantly to prevent any lumps from forming.
Reduce the heat to low. Cook the polenta, stirring frequently with a whisk or wooden spoon, until it becomes thick, tender, and creamy. This should take about 15 to 20 minutes.
Remove the polenta from the heat. Stir in the cubed butter and grated Parmesan cheese until completely melted and smooth. Taste and add salt if necessary.
Remove the quails from the oven and transfer them to a board using tongs. Let them rest for 5 minutes so the juices redistribute. Squeeze a little fresh lemon juice over the top if desired.
Spoon a generous bed of warm, creamy polenta onto each serving plate. Arrange two rested quails on top of the polenta and drizzle with any pan juices accumulated in the skillet.
Chef's Notes
- Quails are incredibly lean and small, meaning high heat is absolutely essential. The goal is to crisp the skin rapidly before the delicate breast meat dries out.
- Moisture is the enemy of crispy skin. Do not skip patting the quails dry, and if you have time, leave them uncovered in the fridge for an hour before roasting to dry the skin further.
- If your polenta thickens too much while waiting for the quail to finish, vigorously whisk in a splash of warm broth or water right before serving to restore its flowing, creamy texture.
- Always let poultry rest before serving. A 5-minute rest allows the protein fibers to relax and reabsorb juices, preventing them from spilling out onto your polenta when cut.
Storage
Refrigerator: 3 days — Store quail and polenta in separate airtight containers.
Freezer: 1 month — Polenta texture may change slightly upon thawing. Freeze quail in pan juices to retain moisture.
Reheating: Reheat quail gently in a 150C oven until warmed through. Reheat polenta on the stove over low heat, whisking in a splash of water or milk to restore creaminess.
