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Roast quail with juniper berries i (polenta)

Yield: 6 Servings

3 c Milk      3 tb Butter unsalted
3/4 c Cornmeal      3 tb Cream sour
2 1/2 tb Cheese Gruyere grated      2 1/2 tb Cheese Parmesan grated
1/3 c Cheese Gorgonzola -- crumbled PLUS 6 thin -- 1-inch square slices      1/3 c Raisins

golden Nutmeg fresh ground Salt (to taste) Pepper (to taste) Breadcrumbs fine In a heavy-bottomed saucepan bring the milk and butter to a boil. Add the cornmeal in a thin stream whisking constantly. When mixture becomes very thick continue to boil while stirring constantly with a wooden spoon until very thick and smooth (about 5 minutes.) Stir in the sour cream grated Gruyere Parmesan crumbled Gorgonzola raisins and a little nutmeg beating until smooth. Remove from heat; add salt and pepper to taste. Spoon the cornmeal mixture into 6 1/2-cup ramekins or custard cups tapping molds gently on work surface to settle mixture and smoothing tops with spatula. Cool at least 15 minutes. Use a knife to loosen polenta from ramekins and unmold onto a generously buttered baking dish. Place a slice of Gorgonzola on top of each; sprinkle with a fine layer of breadcrumbs. Bake in 450 F oven (along with quail if desired) for 10 to 12 minutes then broil just until lightly golden. Serve immediately. Source: New York's Master Chefs Bon Appetit Magazine : Written by Richard Sax Photographs by Nancy McFarland : The Knapp Press Los Angeles 1985 Chef: Seppi Renggli The Four Seasons Restaurant New York Owners: Tom Margittai and Paul Kovi Pastry: Bruno Comin

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