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-> [Condiments, Game, New York, North American, Poultry, Starches] -> [Roast quail with juniper berries i (polenta) Recipe] |
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Roast quail with juniper berries i (polenta)
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| Artist: |
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| Categories: |
Condiments, Game, New York, North American, Poultry, Starches |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | Milk | | 3
| tbsp | Butter, unsalted | | 3/4
| cup | Cornmeal | | 3
| tbsp | Cream, sour | | 2 1/2
| tbsp | Cheese, Gruyere, grated | | 2 1/2
| tbsp | Cheese, Parmesan, grated | | 1/3
| cup | Cheese, Gorgonzola | | | -- crumbled PLUS 6 thin | | | -- 1-inch square slices | | 1/3
| cup | Raisins, golden | | | Nutmeg, fresh, ground | | | Salt (to taste) | | | Pepper (to taste) | | | Breadcrumbs, fine |
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Procedures:
| 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 ?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 | Bake 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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