recipe 
yields
4 appetizer portions
1 quart water
1 quart heavy cream
2 tablespoons butter
2 teaspoons Old Bay Seasoning
2 cups yellow stone-ground grits
8 ounces white sharp cheddar, grated
1 cup orange juice
2 bay leaves
1 tablespoon butter
4-6 cups baby spinach
1-2 tablespoons butter
Kosher salt
Coarse-ground black pepper
Plenty of olive oil,
4 semi-boneless quail
Kosher salt
Coarse-ground black pepper
Grits
Orange Sauce
Baby Spinach
Grilled Quail
steps
- For grits, bring water, cream, butter, and Old Bay to a boil. Slowly stir in grits. Bring to a boil again and reduce immediately to a simmer. Cook, stirring occasionally so as not to scorch the bottom of the pan, until creamy, about 20−25 minutes. Fold in cheddar cheese.
- For orange sauce, reduce all ingredients in a saucepan until slightly thickened. Set aside.
- Sauté spinach with butter until wilted. Season with salt and pepper.
- For quail, prepare grill to medium-high heat. In a shallow dish, drizzle oil over quail to completely cover birds. Season with salt and pepper and grill over medium-high heat for about 2½ minutes on each side.
- To serve, place a spoonful of grits in center of each plate and top with quail. Serve with sautéed spinach and drizzled with orange sauce.
Date Published: 07.01.13
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- from Chef Marc Collins, Circa 1886 at Wentworth Mansion in Charleston, South Carolina
