For the Quails: Switch on the oven at 200°C; Massage olive oil over the Quails, season them with salt and pepper and stuff them with some sage leaves and a clove of garlic
Wrap the Parma Ham around the Quails, place them on a baking tray and drizzle a little olive oil on top
Place the baking tray in the oven for 25-30 minutes. If necessary, grill the quails for 2-3 minutes so the Parma Ham becomes crunchy
For the Polenta: Put the Polenta, a pinch of salt and 1 litre of water in a pan and heat, stirring, until thickened and cooked.
Stir in some Olive oil and the grated Parmigiano-Reggiano cheese and serve hot with the Quails
Served with a Red Bourgogne like Nuits-Saint-Georges.
8 slices of Parma Ham
8 sage leaves
250g instant Polenta
50g freshly grated Parmigiano-Reggiano cheese
Salt and pepper
4 garlic cloves