Quail with polenta and napoli sauce

  • Serves 4

Ingredients

  • 1 packet of Rannock farm quail (6)
  • 2 sprigs rosemary
  • 2 cloves garlic + rind from one orange
  • 1/2 cup olive oil
  • 1 packet of Turbot polenta
  • 1 packet of Turbot Napoli sauce
  • Italian parsley
  • 100 g grated parmesan
  • 1/2 cup milk
*Ingredients available from Togninis Milton.

Method

If the quail is still frozen when you get home really late, put the packet into a warm-hot water bath! The birds will thaw in about 15 mins. Separate and drizzle liberally with good olive oil, sprinkle over orange rind, rosemary and crushed garlic and mix well around with your hands. This is where the secret ingredient goes in the LOVE! Meanwhile, in a large saucepan boil up the unopened packets of polenta and Napoli for about 30-40 minutes if frozen, or 20 mins if unfrozen. Seal quail in a hot pan and transfer to the oven for further cooking. It will take about 15-20 minutes to cook at 180°C. To serve: Put the reheated polenta into a saucepan and blend in the extra milk and parmesan and a dob of butter. Heat through. Place creamy polenta on centre of plate, place quail on top and cover with Napoli sauce and chopped parsley! Done -dinner on the table in 30 mins!

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