16
Jun
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Prep
30 min
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Wine
--
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Ready In
Easy
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4 servings
Ingredients
Ingredients (4 serving):
- 8 QuajaVeneta quails,
- 1 dl. of olive oil,
- 500 g. of yellow cornflour,
- salt and pepper.
Directions
Grilled quails with polenta
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1
Clean and wash the quails, then split their breasts up, flatten and beat them lightly.
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2
Brush them with oil, then grill while sprinkling salt and pepper from time to time.
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3
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.
Footnotes
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Cook's Note:
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Editor's Note: