Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, spicy polenta-crusted quail bites. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cut quail into bite-sized pieces. place into large bowl. Pour enough olive oil to coat. rub in oil until all surfaces of quail is well-coated. Add chillies and mix until chillies are rub into meat pieces.

Spicy Polenta-crusted Quail Bites is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Spicy Polenta-crusted Quail Bites is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook spicy polenta-crusted quail bites using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Spicy Polenta-crusted Quail Bites:

1. Get 1/4 cup olive oil (enough to coat)
2. Prepare 1 salt and pepper (to season)
3. Make ready 1 polenta (adjust as required)
4. Make ready 12 each whole quails (cut into pieces)
5. Take 3 each bird's eye chillies (chooped)

Remove to a platter and keep warm. Lower heat and remove any excess fat from skillet (there may not be any). Cut each jalapeno half into three long strips. Place a strip widthwise in the center of each quail breast; roll up from a short side.

Instructions to make Spicy Polenta-crusted Quail Bites:

1. Cut quail into bite-sized pieces. place into large bowl.
2. Pour enough olive oil to coat. rub in oil until all surfaces of quail is well-coated.
3. Season with salt and pepper.Add chillies and mix until chillies are rub into meat pieces.
4. Place all quail pieces into large plastic bag. Add polenta to coat (adjust to liking).
5. Shake until well-coated. Adjust seasoning .Deepfry until golden brown and crispy.

Wrap each with a bacon strip and secure with toothpicks. Place in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly.

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