Grilled Quail Over White Cheddar Grits

Photo by Cameron Colcolough

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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
  • 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.
  • from Chef Marc Collins, Circa 1886 at Wentworth Mansion in Charleston, South Carolina

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