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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.
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