Ingredients with Measurements:
- 2 cups of polenta flour
- 8 cups of water
- 1 tsp of salt
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of unsalted butter
- 4 quails
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- 1/4 cup of raisins
- 1/4 cup of pine nuts
- 1/4 cup of chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot for cooking polenta
- Baking dish for quails
- Skillet for cooking quails
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring water to a boil and add salt.
3. Gradually add polenta flour, stirring constantly with a wooden spoon.
4. Reduce heat to low and continue stirring for 30-40 minutes, until the polenta is thick and smooth.
5. Remove from heat and stir in Parmesan cheese and butter.
6. Pour the polenta into a greased baking dish and smooth the surface with a spatula.
7. Bake in the oven for 20-25 minutes, until the top is golden brown.
8. While the polenta is baking, prepare the quails.
9. In a skillet, heat some olive oil over medium-high heat.
10. Season the quails with salt and pepper and brown them on all sides.
11. Add white wine and chicken broth to the skillet and bring to a boil.
12. Reduce heat to low, add raisins and pine nuts, and simmer for 10-15 minutes, until the quails are cooked through.
13. Remove the quails from the skillet and set aside.
14. Add chopped parsley to the skillet and cook for 1-2 minutes.
15. To serve, cut the polenta into squares and place a quail on top of each square.
16. Spoon the sauce over the quails and garnish with additional parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 660
Fat: 37g
Carbohydrates: 52g
Protein: 27g
Sodium: 1010mg
Substitutions for ingredients:
- Quails can be substituted with chicken or Cornish hens.
- White wine can be substituted with chicken broth or vegetable broth.
- Raisins can be substituted with dried cranberries or cherries.
- Pine nuts can be substituted with chopped almonds or walnuts.
Variations:
- Add chopped vegetables such as carrots, celery, and onions to the quail sauce.
- Use different herbs such as thyme or rosemary in the quail sauce.
- Top the polenta with roasted vegetables such as mushrooms, bell peppers, and zucchini.
Tips and tricks:
- Stir the polenta constantly to prevent lumps.
- Use a whisk to stir the polenta towards the end of cooking to make it smoother.
- Season the quails generously with salt and pepper for maximum flavor.
- Use a meat thermometer to ensure the quails are cooked through.
Storage instructions:
- Store leftover polenta and quail separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the polenta in the oven or microwave.
- Reheat the quail in a skillet over low heat.
Reheating instructions:
- Reheat the polenta in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
- Reheat the quail in a skillet over low heat, adding some chicken broth or white wine to prevent it from drying out.
Presentation ideas:
- Serve the polenta and quail on a large platter for a family-style meal.
- Garnish with fresh herbs such as parsley or thyme.
Garnishes:
- Chopped parsley
- Thyme sprigs
- Lemon wedges
Pairings:
- Red wine such as Chianti or Barbera
- Salad with a light vinaigrette
Suggested side dishes:
- Roasted vegetables such as Brussels sprouts or asparagus
- Garlic bread
Troubleshooting advice:
- If the polenta is too thick, add more water or chicken broth.
- If the quail sauce is too thin, simmer it for a few more minutes to reduce it.
Food safety advice:
- Cook the quails to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Valsassina Polenta e Osei is a traditional dish from the Lombardy region of Italy. It is typically served during the Christmas season and features quails cooked in a sweet and sour sauce served on top of polenta.
Flavor profiles:
- Creamy and cheesy polenta
- Tender and flavorful quail
- Sweet and sour sauce with raisins and pine nuts
Serving suggestions:
- Serve with a side of roasted vegetables and a glass of red wine for a hearty and satisfying meal.
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Region: Italian