10 quails, cleaned (1.7 kg)
2 cloves of garlic, minced
1 medium onion, chopped
1/4 cup unsalted butter (50 g)
1 cup dry white wine (240 ml)
1 cup dried mushrooms (funghi), washed and soaked in warm 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 unsalted butter
Salt to taste
10 quails, cleaned (1.7 kg)
2 cloves of garlic, minced
1 medium onion, chopped
1/4 cup unsalted butter (50 g)
1 cup dry white wine (240 ml)
1 cup dried mushrooms (funghi), washed and soaked in warm 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 unsalted butter
Salt to taste
In a large skillet, cook the quails with garlic, onion, butter, salt, and black 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 then shred the meat
Combine the shredded meat with the remaining broth in the skillet and reserve
Prepare the polenta: In a large pot, combine the cornmeal and chicken broth
Bring to a boil and cook for 5 minutes or until the polenta is thick and shiny
Add the butter and salt
Mix well and serve with the warm quails
455 calories per serving
