16
Jun
Prep
30 min
Wine
--
Ready In
Easy
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
1
Clean and wash the quails, then split their breasts up, flatten and beat them lightly.
2
Brush them with oil, then grill while sprinkling salt and pepper from time to time.
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
Cook's Note:
Editor's Note: