Roast quail with juniper berries i (polenta)

- Main Ingredient: Poultry Game
- Course: Condiments
- Cuisine: Various North American New York
- Yield:
Roast quail with juniper berries i (polenta) ingredients
- 3 c Milk
- 3 T butter, unsalted
- 3⁄4 c Cornmeal
- 3 T Cream, sour
- 2 1⁄2 T Cheese, Gruyere, grated
- 2 1⁄2 T Cheese, parmesan, grated
- 1⁄3 c Cheese, Gorgonzola
- -- crumbled PLUS 6 thin
- -- 1-inch square slices
- 1⁄3 c raisins, golden
- Nutmeg, fresh, ground
- Salt (to taste)
- Pepper (to taste)
- breadcrumbs, fine
Cooking Roast quail with juniper berries i (polenta)
1. In a heavy-bottomed saucepan, bring the milk and butter to a boil.
2. Add the cornmeal in a thin stream, whisking constantly.
3. When mixture becomes very thick, continue to boil while stirring constantly with a wooden spoon, until very thick and smooth (about 5 minutes).
4. stir in the sour cream, grated gruyere, parmesan, crumbled gorgonzola, raisins, and a little nutmeg, beating until smooth.
5. Remove from heat; add salt and pepper to taste.
6. spoon the cornmeal mixture into 6 ½-cup ramekins, or custard cups, tapping molds gently on work surface to settle mixture, and smoothing tops with spatula.
7. Cool at least 15 minutes.
8. use a knife to loosen polenta from ramekins and unmold onto a generously buttered baking dish.
9. Place a slice of gorgonzola on top of each; sprinkle with a fine layer of breadcrumbs.
10. Bakei in 450°F oven (along with quail, if desired) for 10 to 12 minutes, then broil just until lightly golden.
11. Serve immediately.



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