- 8 QuajaVeneta quails,
- 1 dl. of olive oil,
- 500 g. of yellow cornflour,
- salt and pepper.
Grilled quails with polenta
Clean and wash the quails, then split their breasts up, flatten and beat them lightly.
Brush them with oil, then grill while sprinkling salt and pepper from time to time.
Separately boil two litres of salted water, add the cornflour and cook for 30 minutes. Serve the quails in an ovenproof dish with very soft polenta.