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Roast Quail with Juniper Berries I (Polenta)

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CATEGORY CUISINE TAG YIELD
Dairy Starches, Masterchefs, New york, Tfs 6 Servings

INGREDIENTS

3 c Milk
3 tb Butter, unsalted
3/4 c Cornmeal
3 tb Cream, sour
2 1/2 tb Cheese, Gruyere, grated
2 1/2 tb Cheese, Parmesan, grated
1/3 c Cheese, Gorgonzola, crumbled PLUS 6 thin 1-inch square slices
1/3 c Raisins, golden
Nutmeg, fresh, ground
Salt (to taste)
Pepper (to taste)
Breadcrumbs, fine

INSTRUCTIONS

In a heavy-bottomed saucepan, bring the milk and butter to a
boil.  Add the cornmeal in a thin stream, whisking constantly.  When
mixture becomes very thick, continue to boil while stirring constantly
with a wooden spoon, until very thick and smooth (about 5 minutes.)
Stir in the sour cream, grated Gruyere, Parmesan, crumbled
Gorgonzola, raisins, and a little nutmeg, beating until smooth.
Remove from heat; add salt and pepper to taste.
Spoon the cornmeal mixture into 6 1/2-cup ramekins, or custard
cups, tapping molds gently on work surface to settle mixture, and
smoothing tops with spatula.  Cool at least 15 minutes.
Use a knife to loosen polenta from ramekins and unmold onto a
generously buttered baking dish.  Place a slice of Gorgonzola on top
of each; sprinkle with a fine layer of breadcrumbs.  Bake in 450 F
oven (along with quail, if desired) for 10 to 12 minutes, then broil
just until lightly golden.  Serve immediately.
Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef:  Seppi Renggli, The Four Seasons Restaurant, New York
Owners:  Tom Margittai, and Paul Kovi
Pastry:  Bruno Comin
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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