This hearty winter dish will be really successful if you find plump quail with firm flesh. You can replace them with chicks or pigeons.
Difficulty:[usr 2]
Start by preparing the polenta. Pour the chicken broth (or failing that, water) into a saucepan with 15 g of fine salt. Bring to the boil and pour in the corn flour. Add the fresh thyme and mix with a wooden spoon. Cook for 25 to 30 minutes, stirring regularly. Pepper.
Incorporate the butter and parmesan into the porridge obtained. Mix thoroughly, then remove the pan from the heat and pour the polenta onto a slightly dampened baking sheet. The layer should be regular. Smooth the top. Let cool completely.
About twenty minutes before serving, take the quails and split them in half without separating the two halves. Flatten them with the palm of your hand. Salt and pepper them on both sides.
Heat olive oil in a pot or skillet. Place the quails on it and add the sprigs of thyme. Saute them for about fifteen minutes uncovered, turning them several times, then cover, reduce the heat to minimum and keep them warm.
Heat the tomato coulis in a small saucepan and grill the pork slices until crispy.
With the polenta completely cooled, cut it into even wedges. sauté these in a pan with olive oil until golden brown. Drain them and place them in a warm serving dish. Arrange the quails on top, basting them with their cooking juices. Add the pork belly slices as a garnish and serve the coulis on the side.
The Regional Cuisines of France. Provence. Editions du Fanal.
