Herb-Roasted Quail with Bacon and Polenta (Quail with Herbs, Bacon, and Polenta)

In a saucepan, combine the water, tomato, onion, parsley, thyme, rosemary, sage, shallot, and beets

Bring to a boil, then reduce heat, cover, and simmer for 2 hours

Strain the liquid through a fine-mesh sieve, reserving the solids and the broth separately

Rinse the dried mushrooms in cold running water, drain well, and set aside

In a saucepan, combine two cups of water and the mushrooms

Bring to a boil, then reduce heat, cover, and simmer until the mushrooms are slightly tender

Remove from heat with a slotted spoon, chop coarsely, and reserve

Season the quails with salt

Stuff each quail with half a slice of bacon, a sprig of sage, a sprig of thyme, and a sprig of rosemary

Fry the quails in butter until golden brown

Reduce heat and add the broth gradually, cooking until the quails are tender

Remove from heat and set aside

Strain the solids through a fine-mesh sieve, discarding any excess liquid. Reserve

Combine the cooked mushrooms and quails to reheat

Serve with the reserved broth and polenta.