The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Grilled Quail Over White Cheddar Grits



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

Orange Sauce

1 cup orange juice

2 bay leaves

1 tablespoon butter

Baby Spinach

4-6 cups baby spinach

1-2 tablespoons butter

Kosher salt

Coarse-ground black pepper

Grilled Quail

Plenty of olive oil

4 semi-boneless quail

Kosher salt

Coarse-ground black pepper


  1. 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.
  2. For orange sauce, reduce all ingredients in a saucepan until slightly thickened. Set aside.
  3. Sauté spinach with butter until wilted. Season with salt and pepper.
  4. 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.
  5. 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.
Print Recipe