Every week when I went to my grocery store, I saw blood oranges. I kept toying with the idea of getting them, but since I had no clue what to do with them, I wistfully gazed at them and walked by. Then while paging through, Tyler Florence: Stirring the Pot, I saw a recipe that used..what else..blood oranges. It seemed like magic, everything had fallen in place.
You know what happened right? Yep, I went back to the grocery store that weekend, list clutched in hand, only to find neither hide-nor-hair of a blood orange. Not even an old wrinkled one leftover in a bin. So, this was made with plain old regular orange juice, not even fresh squeezed. And then I accidentally forgot the part where you actually glaze the quail. And I didn’t have any bitter greens for garnish. Let’s add this up shall we.. no blood oranges, no bitter greens, and no glazing. Not my finest moment. But you know what, it didn’t matter, it was still wonderful. The combination of the citrus flavored quail, the sweet grilled peaches and the rich cheesy polenta was outstanding.
Citrus-Glazed Quail with Roasted Peaches, Polenta, and Bitter Greens
3 blood oranges, juice only
1/4 cup peach nectar
8 3-ounce semi-boneless quail
extra-virgin olive oil
kosher salt and fresh ground black pepper
1 recipe polenta (see below)
1 bunch bitter greens (for garnish)
Make the glaze, by combing the blood orange juice and the peach nectar in small saucepan over medium heat. Simmer for 4 to 5 minutes, until it’s reduced and slightly syrupy. Set aside.
Wash the quail with cold running water and pat dry with paper towels. Rub the birds with a little oil and season inside cavities and outsides the birds with salt and pepper. Preheat grill to medium. Grill birds for 6 to 8 minutes per side (12-16 minutes total), basting with glaze with a small pastry brush, until skin is golden and crispy.
Meanwhile, split the peaches and remove the stones. Drizzle the halves with olive oil and season with salt and pepper. Grill for 2 to 3 minutes per side, until grill marks appear, set aside.
Serve quail on polenta with grilled peaches, and garnish with greens.
Polenta – in a large saucepan combine 1 1/2 quarts chicken broth with 3/4 teaspoon kosher salt; bring to a boil. Gradually pour in 1 1/2 cups polenta or yellow cornmeal in a slow, steady stream, whisking constantly. Once the broth is completely absorbed, lower the heat and continue cooking for 20 minutes, whisking often. (The polenta should be thick and smooth.) Add 1/4 cup heavy whipping cream and 1 1/2 tablespoons unsalted butter; cook another 10 minutes, whisking often. Stir in 3/4 cup grated Parmigiano-Reggiano and season with freshly ground black pepper.
This will be my entry for this week’s Tyler Florence Fridays.