Ingredients
Marinade:
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 teaspoons minced rosemary leaves
Juice of 1 lemon
Salt and freshly ground black pepper
12 boneless quail
Polenta:
6 1/2 cups water
1 tablespoon salt
2 cups coarse-grained cornmeal
4 tablespoons unsalted butter
2 tablespoons grated Wisconsin Parmesan cheese
1 cup (4 ounces) crumbled Wisconsin Blue cheese
1 pound asparagus, trimmed, blanched and refreshed
1 teaspoon extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
Description
Eat Wisconsin Cheese
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