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.