Quails with Polenta (Quails with Polenta)

Quails:

Rinse the quails, patting them dry with your hand to make them easier to fry

Heat two frying pans

After seasoning the quails with salt and a pinch of pepper, place 8 oz of butter in each pan, add the sage sprigs, and fry the quails for 8 minutes or until they're golden brown

Next, pour in 1 cup of white wine into each pan and let it reduce over low heat for 5 minutes

Then, add 1/2 cup of Marsala wine Florio to each pan and let it reduce for another 5 minutes

Finally, flambé with half a dose of brandy per serving just before serving

Serve with polenta

Polenta:

Add salt to the water and bring to a boil

Remove from heat and stir in cornmeal

This cornmeal should be added gradually, stirring constantly

Reignite the flame and stir with a wooden spoon for 40 minutes, or until it's ready

Remove the polenta from the heat and place into individual serving portions

Next, toss in each plate along with two quails.