Quaglie Ripiene Alla Cremonese Con Polenta (cremona Mustard-stuffed Quail With Polenta)
Quaglie Ripiene alla Cremonese con Polenta is a traditional dish from the Lombard cuisine, featuring tender quail stuffed with Cremona mustard and served with creamy polenta. This flavorful and elegant dish is perfect for a special dinner or a festive occasion.
Ingredients
- 4 quails, cleaned and deboned
- 4 tablespoons Cremona mustard
- 1 cup polenta
- 4 cups chicken broth
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Season the deboned quails with salt and pepper.
- Fill each quail cavity with Cremona mustard.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the quails for 2-3 minutes on each side until golden brown.
- Transfer the quails to a baking dish and roast in the preheated oven for 20-25 minutes.
- Meanwhile, bring the chicken broth to a boil in a separate pot.
- Gradually whisk in the polenta and cook for 15-20 minutes, stirring constantly until thickened.
- If desired, stir in the grated Parmesan cheese for extra creaminess.
- Divide the creamy polenta among serving plates and top with the roasted quails.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Baking dish Skillet Pot
Tools
Oven Whisk
Serving suggestions
Serve the Quaglie Ripiene alla Cremonese con Polenta with a side of sautéed greens or a fresh salad for a complete meal.
Tips & tricks
For an extra kick of flavor, you can add a splash of white wine to the skillet when searing the quails.
Cost
$25