BRAISED QUAIL AND CARAMELIZED SHALLOTS WITH SOFT POLENTA

Steps:

• MAKE THE POLENTA You can either follow the instructions on the package or use these instructions: In a deep, heavy pan, bring the water, lightly salted, to a boil. Reduce the heat to medium. Beating continually with a whisk, add the polenta slowly and gradually. Stir constantly as you cook the polenta until it reaches the consistency of a creamy porridge, about 5 minutes. Stir in salt to taste and a tablespoon of extra virgin olive oil, then cover and set the polenta aside in a warm place until you are ready to serve. MAKE THE QUAIL Preheat the oven to 400F. Season the quail inside and out with salt and pepper, and place a bay leaf inside each one. Wrap each quail in a slice of pancetta, securing it with a toothpick. In a wide, ovenproof skillet over medium-high heat, warm the olive oil. Cook the quail until they are lightly browned with crisp skin, 3 to 4 minutes on each side. Sprinkle the wine over the quail. When the wine has evaporated, add the chicken stock and the shallots. Cover the pan with foil or an ovenproof lid and place it in the preheated oven. After 5 minutes, uncover, then cook for another 5 minutes. Remove the pan from the oven. Remove the quail and set them aside in a warm place. Skim the fat from the pan, then let the remaining juices simmer over low heat until they are reduced by half and the shallots are brown and burnished, 15 to 20 minutes, stirring up the brown bits from the bottom of the pan. To serve, divide the polenta among 4 wide soup bowls. Place a quail on top of each bed of polenta and spoon the shallots and sauce over the birds.