Recipe - Quail Roasted In Polenta

12 Wild or farmraised quail;
(6 to 8 ounce ea)
Or other small game birds;
necks removed
2 tablespoon CorianderFennel Rub (to 3
tbspns); (see recipe)
Or seasoning of choice
Polenta; (see recipe)
2 tablespoon Olive oil
1 lg Garlic clove; chopped
Fresh rosemary or parsley
sprigs; for garnish

Preheat oven to 425 degrees. Grease a 9 by 9inch 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 mediumhigh 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