Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Veneto VII
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings

Ingredients

Directions

Check quail for bones or feathers and place in mixing bowl. Add pancetta, vinegar, olive oil, honey and black pepper and toss to coat. Set aside and preheat grill.

In a 3-quart saucepan, place onion, water and sage and bring to a boil. Thread one quail, followed by one piece of pancetta, followed by one quail on each of four skewers and place on hottest part of grill. Cook 4 to 5 minutes on each side, until just pink at the leg bones. Meanwhile, pour polenta slowly in a thin stream into boiling water, until all is incorporated and polenta thickens, about 1 to 2 minutes. Switch to a wooden spoon, add Asiago and cook another minute, until as thick as paste. Remove from heat and pour on to a service-ready cutting board. Pile skewers on top of polenta and serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Spiedini

Recipe courtesy of Michael Chiarello

Quail Skewers with Sage Polenta and Asiago: Spiedini di Quaglie con Polenta e Asiago

Recipe courtesy of Mario Batali

Quail Skewers with Sage Polenta and Asiago: Spiedini di Quaglie con Polenta e Asiago

Recipe courtesy of Mario Batali

Quail

Recipe courtesy of The Glass Onion

Swordfish Spiedini

Recipe courtesy of Giada De Laurentiis

Tuna Spiedini

Recipe courtesy of Giada De Laurentiis

Calabrian Spiedini

Recipe courtesy of Michael Chiarello

Grilled Quail

Recipe courtesy of Roger Freedman

Quail Wellington

Recipe courtesy of Artista

Browse Reviews By Keyword