Quail Roasted in Polenta

12 wild or farm-raised quail (6 to 8 oz each) (or other small game birds), necks removed
2 tbsp coriander-fennel rub (to 3 tbsp) (or seasoning of choice)
polenta
2 tbsp olive oil
1 large garlic clove; chopped
fresh rosemary or parsley sprigs; for garnish

Preheat oven to 425 degrees. Grease a 9- by 9-inch baking dish.

Season birds with rub. Set aside while you prepare the polenta.

Pour polenta into baking dish.

In a large skillet, heat oil and garlic over medium-high heat. Add birds; thoroughly brown on all sides. Remove pan from the heat. Let birds cool until they can be handled without burning your fingers.

Arrange quail in a circle by taking each bird and standing it upright in the polenta, breast meat facing out. Gently push the bird down into the polenta until it can stand by itself. Put the next bird alongside the first and repeat for the remaining quail.

Bake for 12 to 15 minutes, until the juices run a rosy color when a bird is poked with a fork (do not overcook).

Garnish with sprigs of fresh rosemary or parsley.

Yields 6 servings.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998