Composition / ingredients
Cooking method
In a large saucepan, pour half a liter of water plus half a liter of milk, and put it on fire. Add salt and bring to a boil.
Then, carefully pour corn grits into the pan, constantly stirring with a spoon so that lumps do not form. Cook the grits for 40-50 minutes, and be sure to stir.
Now let's gut the quails. It is necessary to remove the neck, paws, insides and excess fat. We will tie their legs with a thread and slightly cut the breasts of the quails.
For each quail, put a sage leaf on top and wrap it with two slices of bacon. Let's add salt and pepper.
Heat the olive oil in a large frying pan. Put the quails in the pan and fry them for about 20 minutes. Then pour the wine. And we will cook the quails for another 20-30 minutes.
Fill the finished polenta with butter, put it on plates, top the quails and pour the juice from the pan. Polenta with quails is ready. You can serve it on the table.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Sage - 315 kcal/100g
- Corn groats - 337 kcal/100g
- Boiled bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Quail - 239 kcal/100g
