📝 About This Recipe
Transport your senses to the rolling hills of Northern Italy with this elegant yet comforting dish. Delicate, succulent quail is pan-seared to golden perfection and nestled atop a bed of velvety, buttery polenta enriched with mascarpone cheese. A luscious balsamic and dried fig reduction cuts through the richness, creating a sophisticated harmony of sweet and savory flavors that is perfect for an intimate dinner party.
🥗 Ingredients
The Quail
- 8 pieces Semi-boneless quail (patted dry and at room temperature)
- 2 tablespoons Extra virgin olive oil
- 3 sprigs Fresh rosemary (finely chopped)
- 2 cloves Garlic (smashed)
- 1 teaspoon Kosher salt and black pepper (to taste)
Creamy Polenta
- 1 cup Coarse ground yellow cornmeal (high quality stone-ground preferred)
- 3 cups Chicken stock (low sodium)
- 1 cup Whole milk
- 4 tablespoons Unsalted butter (cold, cubed)
- 1/2 cup Mascarpone cheese
- 1/2 cup Parmigiano-Reggiano (freshly grated)
Fig and Balsamic Reduction
- 6-8 pieces Dried mission figs (quartered)
- 1/2 cup Balsamic vinegar of Modena (good quality)
- 1 piece Shallot (minced)
- 1/4 cup Chicken stock
- 1 tablespoon Honey
👨🍳 Instructions
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1
Begin by seasoning the quail generously with salt, pepper, and the chopped rosemary. Let them sit at room temperature for 20 minutes to ensure even cooking.
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2
In a heavy-bottomed saucepan, bring the 3 cups of chicken stock and 1 cup of milk to a gentle boil over medium-high heat.
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3
Slowly whisk in the cornmeal in a steady stream to prevent lumps. Reduce the heat to low and cover the pot.
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4
Cook the polenta for 30-35 minutes, whisking vigorously every 5-8 minutes. If it becomes too thick, add a splash of warm stock or milk.
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5
While the polenta simmers, heat a large cast-iron skillet over medium-high heat with 2 tablespoons of olive oil and the smashed garlic cloves.
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6
Once the oil is shimmering, place the quail breast-side down in the skillet. Sear for 3-4 minutes until the skin is deep golden brown and crispy.
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7
Flip the quail and cook for another 3 minutes. The meat should be juicy and slightly pink near the bone (medium-rare to medium is ideal for quail). Remove quail to a warm plate and tent loosely with foil.
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8
In the same skillet (discarding excess fat but keeping the brown bits), add the minced shallots and cook for 1 minute until softened.
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9
Deglaze the pan with the balsamic vinegar, chicken stock, and honey. Add the quartered figs.
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10
Simmer the sauce for 5-7 minutes until it reduces by half and achieves a syrupy consistency. Season with a pinch of salt.
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11
Finish the polenta by whisking in the cold butter, mascarpone, and Parmigiano-Reggiano until glossy and smooth. Adjust seasoning with salt.
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12
To serve, spoon a generous mound of creamy polenta into the center of a warmed shallow bowl.
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13
Place two quail atop the polenta and drizzle the warm fig-balsamic reduction over the birds.
💡 Chef's Tips
Always pat the quail dry with paper towels before seasoning; moisture is the enemy of a crispy skin. Don't rush the polenta; the long, slow cook time is what breaks down the starch for that signature creamy texture. If you can't find semi-boneless quail, regular quail works fine, but increase cooking time by 1-2 minutes. Use a whisk for the first half of the polenta cooking, then switch to a wooden spoon to prevent it from sticking to the corners of the pan. For an extra touch of luxury, finish the sauce with a tiny knob of cold butter just before serving to give it a professional sheen.
🍽️ Serving Suggestions
Pair this dish with a medium-bodied Italian red wine like a Chianti Classico or a Barbera d'Asti. Serve with a side of sautéed bitter greens like rapini or kale to balance the richness of the polenta. A garnish of toasted pine nuts adds a wonderful textural contrast to the soft polenta. For a seasonal twist, swap the dried figs for fresh halved figs or even tart cherries. Complete the meal with a crisp arugula salad dressed in a simple lemon vinaigrette.