This hearty Provençal winter dish shines with plump quails boasting firm flesh, as featured in The Regional Cuisines of France: Provence by Editions du Fanal. For best results, source quality birds; substitute chicks or pigeons if needed.
Difficulty: Intermediate
Begin with the polenta: In a saucepan, bring chicken broth (or water) to a boil with 15 g fine salt. Whisk in corn flour, add chopped fresh thyme, and stir with a wooden spoon. Simmer 25-30 minutes, stirring often. Season with pepper.
Stir in butter and Parmesan until smooth. Remove from heat, spread evenly on a lightly oiled baking sheet, smooth the top, and cool completely.
Twenty minutes before serving, halve quails without fully separating, flatten gently, and season both sides with salt and pepper.
Heat olive oil in a skillet. Add quails and thyme sprigs; sauté uncovered for 15 minutes, turning occasionally. Cover, reduce heat, and keep warm.
Warm tomato coulis in a small pan and grill pork belly slices until crisp.
Cut cooled polenta into wedges. Fry in olive oil until golden. Drain and arrange in a warm dish. Top with quails and juices, garnish with pork belly, and serve coulis alongside.
The Regional Cuisines of France. Provence. Editions du Fanal.
