A traditional Veneto preparation from the Bergamo region, featuring cornmeal polenta cooked for an hour over open flame, served with small birds braised in sage and butter.
Ingredients
- 300g coarse polenta cornmeal
- 1.5L water
- 8 small birds (quail or Cornish hens)
- 100g butter
- 10 sage leaves
- 2 garlic cloves
- 100ml white wine
- 50g lardo
- salt
Instructions
1
The Polenta
Bring salted water to boil in copper pot. Rain in polenta, whisking constantly. Reduce to low, cook 45-60 minutes, stirring with wooden paddle every 5 minutes until it pulls from sides.
2
Bird Preparation
Season small birds with salt. Wrap each in sage leaves and lardo slices.
3
Braising
Melt butter in heavy skillet. Brown birds on all sides (10 mins). Add garlic, wine, cover. Simmer 20 minutes until tender.
4
Plating
Pour polenta onto wooden board. Arrange birds over top. Drizzle with pan juices. Traditionally eaten communally from the board.