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Method

  1. Method

    • Melt butter in a saucepan over high heat, then cook until it turns nut-brown (2-4 minutes). Add KNORR Professional Garlic Puree, herbs and KNORR Portuguese Peri Peri Sauce GF. Transfer to a bowl and set aside.
    • Wash quail and pat dry with absorbent paper, wrap each in a slice of prosciutto, then transfer to a small roasting pan.
    • Brush quail with spiced herb butter, season and roast until golden and just cooked through (20-25 minutes). Set aside to rest for 5 minutes.
    • For polenta, mix water and KNORR Concentrated Liquid Stock, bring stock and milk to the boil in a saucepan over high heat. Add polenta in a thin, steady stream, whisking continuously until incorporated, then reduce heat to medium-low and cook, whisking occasionally, until thick.
    • Before serving, whisk in parmesan and butter and season to taste.
    • Divide polenta among warmed plates, top with quail, spoon herb butter on top.