Special Occassions

Roast Quail with Fig and Bacon and Parmesan Polenta Recipe

Name: Roast Quail with Fig and Bacon and Parmesan Polenta Recipe
Yield: 8
Ingredients: 8 grape leaves (optional); 8 figs, cut in half lengthways; 2 tbspn Maggie Beer Extra Virgin Olive Oil plus extra for drizzling; 1 tbspn lemon thyme leaves; 1 lemon, zested; 8 x 220g jumbo quail (removed from the fridge 30 minutes before cooking); Sea salt and freshly cracked black pepper, to season; 30g unsalted butter; 8 sliced belly bacon, rind removed; 1/3 cup (80ml) Maggie Beer Verjuice; Flat leaf parsley, roughly chopped, to serve; Parmesan Polenta; 1.5L full-cream milk; Sea salt and ground white pepper, to season; 180g polenta; 80g parmesan, finely grated