grilled quail with white polenta

cook time:  tbd
prep time:  tbd
servings:  4

ingredients:
3/4 cup milk
1/2 cup half-and-half
1/4 cup white cornmeal
1 1/2 teaspoons butter
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon ground nutmeg
4 4-ounce semi-boneless quail
1 1/2 teaspoons minced fresh parsley
cooking spray
4 lemon wedges
fresh parsley sprigs (optional)

steps:
1.  prepare grill. 

2.  bring milk and half-and-half to a simmer over medium-high heat in a small, heavy saucepan.  gradually add 1/4 cup cornmeal, stirring with a whisk.  reduce heat to low, and cook for 5 minutes or until polenta is thick and creamy, stirring occasionally.  stir in butter, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg.  keep warm.

3.  place the quail, breast side down, on a cutting surface.  cut the quail in half lengthwise along backbone, cutting to, but not through, other side.  sprinkle the quail with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper and minced parsley.  place the quail on grill rack coated with cooking spray, and grill 6 minutes on each side or until done.  discard skin.

4.  serve the quail with polenta and lemon wedges.  garnish with parley sprigs if desired.

- cooking light, october 2006