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Polenta gnocchi with grilled quail and silverbeet
Polenta gnocchi with grilled quail and silverbeet
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Indulge in a festive meal of quails and polenta gnocchi, a delicious low-fat and low-carb option for any celebration.
Ingredients:
  • 6 quail
  • 13.80 gm olive oil
  • 1 large garlic clove, crushed
  • Salt & freshly ground black pepper
  • 3 tsp fresh rosemary leaves
  • 60ml (1/4 cup) chicken style liquid stock
  • 1 bunch silverbeet, washed, stems removed and sliced, leaves torn
  • 1L (4 cups) chicken style liquid stock
  • 500ml (2 cups) water
  • 260g (1 1/2 cups) polenta
  • 62.50 ml chopped fresh continental parsley
  • Olive oil, to grease
  • 40.40 gm reduced-fat thickened cream
  • 40.00 ml grated grana padano cheese
Instructions:
  • Prepare the pan by lining a 2cm-deep, 23.5 x 29.5cm cake pan with plastic wrap, leaving some overhang to easily lift out the gnocchi. In a saucepan, bring stock and water to a boil over high heat. Slowly add polenta, stirring constantly for 1-2 minutes until it bubbles. Lower the heat and cook uncovered, stirring frequently, for 25 minutes until thickened. Add parsley, season with salt and pepper to taste.
  • Transfer the mixture into the lined pan and gently press it down using the back of a metal spoon to create a smooth surface. Allow it to cool at room temperature for about 1 hour.
  • Trim the quail by cutting out the backbones with kitchen scissors and then quarter them. Mix oil, garlic, salt, and pepper in a bowl. Coat the quail pieces all over with the mixture and sprinkle with rosemary. Cover and refrigerate until ready to use.
  • Preheat your oven to 200°C. Transfer the polenta from the pan to a board using the overhanging plastic and remove it. Cut the polenta into triangles. Grease a cake pan with oil and arrange the triangles in an overlapping pattern. Drizzle with cream and sprinkle with cheese. Bake in the preheated oven for about 25 minutes until golden brown.
  • Heat up the grill on medium-high. Grill the quail for 4-5 minutes on each side until nicely browned and cooked through. Place them on a plate and cover with foil to keep them warm.
  • While the quail are cooking, bring the stock to a boil in a large saucepan over medium-high heat. Add silverbeet stems and cook covered for 3 minutes. Add silverbeet leaves and cook covered, stirring occasionally, for another 3-4 minutes until leaves wilt. Season with salt and pepper, then cover and set aside.
  • To plate up, portion out the gnocchi onto serving plates, drizzle silverbeet with juice over the gnocchi, and finish with the quail on top. Serve promptly.

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