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Pre-heat your oven to 200 degrees Celsius.
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Get your 1.2lt stock boiling in a pot, turn the heat down low and then add your polenta. Stir through until you get a mash potato consistency. Keep on a low heat stirring occasionally for 40 minutes. Add a splash of water if you feel like the mixture is getting a bit dry.
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Meanwhile, rub and coat the quails with the salt, pepper and the Chinese five spice. Get a heat proof frying pan on medium to high heat. Put a glug of olive oil in the pan and then add the quails breast side down to start browning.
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After 2-3 minutes turn the quails over, then put in the oven and roast for 15 minutes.
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Once the quails are done, transfer them to a plate and then place a tea towel over the handle of the frying pan to remind you that it is still hot (do not clean the pan).
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When the polenta is done, turn the heat off, then add a splash more water or milk, add your butter, nutmeg, salt, pepper and grated parmesan. Stir through and set aside.
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Put the frying pan you used to roast your quail on medium heat. Add your onions and garlic and fry for about 5-10 minutes. Add your cornflour, stir through and then add your red wine.
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Use your spoon/spatula to scrape up all the brown parts at the bottom of the pan. Add your chicken stock and simmer for about 10 minutes. Turn the heat off, season with salt and pepper, then add your cold cubed butter and stir through. Strain the sauce and set aside.
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Heat up your polenta on the stove and your quail in the oven if need be. Quickly dress your rocket with olive oil, lemon juice and a pinch of salt, then serve with your quail, polenta and red wine gravy.