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Quail Spiedini With Sage Polenta And Asiago Recipe

Nutrition per serving    (USDA % daily values)
CAL
808
FAT
115%
CHOL
104%
SOD
42%

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Ingredients for 4 servings

2 ounces virgin olive oil

1/2 cup Asiago, freshly grated

1 cup polenta

1 medium red onion, cut into 1/4-inch dice

2 ounces balsamic vinegar

4 cups water

10 sage leaves, chopped

4 skewers, soaked in water 8 hours

4 pieces pancetta, cut into 1-inch cubes

2 tablespoons honey

8 quail, boneless

1 tablespoon black pepper

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