Polenta e Osei
A Bergamo classic of soft polenta topped with small roasted birds and butter — rustic northern Italian perfection.
Total time
65 min
Prep
15 min
Cook
50 min
Difficulty
medium
Cuisine
Italian
gluten-free
Ingredients
300gcoarse polenta
1.2Lsalted water
8quail or spatchcock, halved
4 clovesgarlic
4 sprigsfresh sage
80gbutter
100mldry white wine
3 tbspolive oil
Instructions
1
Bring salted water to boil, whisk in polenta and stir 40 minutes until thick.
2
Season quail with salt and pepper, brown in olive oil over high heat.
3
Add garlic, sage and white wine, cover and roast at 190C for 20 minutes.
4
Stir butter into finished polenta until glossy.
5
Serve polenta in deep bowls topped with quail and pan juices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
322
Protein
2.5g
Fat
29g
Carbs
13.8g
Fiber
8.1g
Sodium
6mg
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