Herb-Marinated Grilled Quail with Blackberry Ginger Balsamic-Dressed Arugula & Grits
Serving Size:Â 4-6
Ingredients:
8 quails (deboned)
2 cups Bella Sol Blackberry Ginger Balsamic
2 cups quick-cooking grits
1-1/2 quarts water
1/2 cup unsalted butter
2 cups extra virgin olive oilÂ
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon garlic, chopped
Sea salt & freshly ground pepper, to taste
1 lb. fresh arugula
Instructions:Â
- To make the quail marinade: Combine 1 cup olive oil, thyme, parsley, garlic, salt and pepper. Blend well. Cover and marinate quail for 2 hours in refrigerator; then grill.
- Bring water to a boil in a large saucepan, stir in grits, reduce heat to low and cook until thick, about 5 minutes. Remove from heat and stir in butter, salt and pepper. Set aside.
- In a mason jar, mix remaining olive oil and blackberry ginger balsamic. Shake until blended. Add salt and pepper. Toss vinaigrette with arugula to lightly coat.
- Spoon grits onto plate. Top with dressed arugula salad and 2 grilled quail.