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.

Quaglie Ripiene Alla Cremonese Con Polenta (cremona Mustard-stuffed Quail With Polenta)

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

  1. Preheat the oven to 375°F (190°C).
  2. Season the deboned quails with salt and pepper.
  3. Fill each quail cavity with Cremona mustard.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Sear the quails for 2-3 minutes on each side until golden brown.
  6. Transfer the quails to a baking dish and roast in the preheated oven for 20-25 minutes.
  7. Meanwhile, bring the chicken broth to a boil in a separate pot.
  8. Gradually whisk in the polenta and cook for 15-20 minutes, stirring constantly until thickened.
  9. If desired, stir in the grated Parmesan cheese for extra creaminess.
  10. Divide the creamy polenta among serving plates and top with the roasted quails.
  11. 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