Sauteed Quail with Grit Gravy

Ingredients

Four 4-ounce quail, split down the back
1 1/2 teaspoons creole spice (recipe included)
1 tablespoon oil
2 tablespoons chopped onion
2 Italian tomatoes, split lengthwise and roasted at 400 degrees for 15 minutes
1 1/2 cup veal stock
1/2 cup cooked grits, leftover is okay
1 tablespoon chopped green onion
Salt and pepper
1 tablespoon butter

Instructions

In a medium saute pan, heat oil. Season quail on both sides with creole spice. Sear the quail, skin side down for 4 minutes. Flip each quail over and continue to cook for 2 minutes more.

Remove quail from the pan and set aside. To the same saute pan place onions and cook, stirring for 2 minutes. Add tomatoes and stock, and allow to reduce for 1 minute.

Using a whisk add grits, incorporating them thoroughly. Place the quail back into the pan. Add the green onion, and adjust the seasonings. Cook for 3 more minutes and then stir in the butter. Place quail on two serving plates and top with the sauce.

Yield: 2 servings