10 cleaned quails (1.7 kg)
2 cloves of garlic, minced
1 medium onion, chopped
1/4 cup butter (50 g)
1 cup dry white wine (240 ml)
1 cup dried mushroom (funghi), washed and left to soak in hot water for 20 minutes
4 cups chicken broth (960 ml)
Salt and black pepper to taste
For the polenta
2 cups cornmeal (320 g)
2 liters chicken broth
2 tablespoons butter
Salt to taste
10 cleaned quails (1.7 kg)
2 cloves of garlic, minced
1 medium onion, chopped
1/4 cup butter (50 g)
1 cup dry white wine (240 ml)
1 cup dried mushroom (funghi), washed and left to soak in hot water for 20 minutes
4 cups chicken broth (960 ml)
Salt and black pepper to taste
For the polenta
2 cups cornmeal (320 g)
2 liters chicken broth
2 tablespoons butter
Salt to taste
In a pot, sauté the quails with garlic, onion, butter, salt, and pepper
Increase heat and let it brown for 5 minutes, stirring constantly
Add the wine and chopped mushrooms
Let the wine evaporate
Add the chicken broth and cook for 40 minutes or until the quails are tender
Remove from heat, let it cool, and shred the meat
Combine it with the remaining broth in the pot and reserve
Prepare the polenta: In a pot, combine the cornmeal and chicken broth and bring to a boil, stirring with a wooden spoon, until the polenta is cooked and shiny
It should be bright and thick
Add butter and salt, mix well, and serve with hot quail
455 calories per serving
