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Receta Roast Quail With Juniper Berries I (Polenta)
by Global Cookbook

Roast Quail With Juniper Berries I (Polenta)
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  Raciónes: 6

Ingredientes

  • 3 c. Lowfat milk
  • 3 Tbsp. Butter, unsalted
  • 3/4 c. Cornmeal
  • 3 Tbsp. Cream, sour
  • 2 1/2 Tbsp. Cheese, Gruyere, grated
  • 2 1/2 Tbsp. Cheese, Parmesan, grated
  • 1/3 c. Cheese, Gorgonzola, crumbled PLUS 6 thin 1-inch square slices
  • 1/3 c. Raisins, golden brown
  •     Nutmeg, fresh, grnd
  •     Salt (to taste)
  •     Pepper (to taste)
  •     Breadcrumbs, fine

Direcciones

  1. In a heavy-bottomed saucepan, bring the lowfat milk and butter to a boil. Add in the cornmeal in a thin stream, whisking constantly. When mix becomes very thick, continue to boil while stirring constantly with a wooden spoon, till very thick and smooth (about 5 min.)
  2. Stir in the lowfat sour cream, grated Gruyere, Parmesan, crumbled Gorgonzola, raisins, and a little nutmeg, beating till smooth.
  3. Remove from heat; add in salt and pepper to taste.
  4. Spoon the cornmeal mix into 6 1/2-c. ramekins, or possibly custard c., tapping molds gently on work surface to settle mix, and smoothing tops with spatula. Cold at least 15 min.
  5. Use a knife to loosen polenta from ramekins and unmold onto a generously buttered baking dish. Place a slice of Gorgonzola on top of each; sprinkle with a fine layer of breadcrumbs. Bake in 450 F oven (along with quail, if you like) for 10 to 12 min, then broil just till lightly golden brown. Serve immediately.