Roasted Quail on Cranberry & Goat Cheese Grits

Chef James Gaines from Reata Restaurant in Sundance Square stops by Good Day to make a dish for your next holiday event.

Roasted Quail on Cranberry & Goat Cheese Grits


4 semi boneless quail 
Salt & Pepper to taste (or your choice of grill spice)

Preheat the oven to 350 degrees. 

Place quail in a greased roasting pan and season both sides of quail with your choice of grill spice. 

Place quail in pan making sure that the quail is not overlapping. Place in oven for approximately 10 minutes.

Cranberry and Goat Cheese Grits

2 cups water 
2 cups heavy cream 
3 tablespoons unsalted butter 
¾ cup of white corn grits (can be instant for substitution) 
4oz goat cheese 
3oz fresh or frozen cranberries 
salt and pepper to taste

Combined the water, cream and butter in a medium sauce pan over medium heat and bring to a simmer. 

Stir in the grits and bring to a simmer again. Cook, without stirring, until the grits float to the surface, about 1 to 2 minutes. Whisk periodically until smooth around 10 minutes. After about 5 min add cranberries. 

Remove from heat and add in the Goat cheese whisk until cheese has melted and is evenly distributed throughout. 

Whisk additional warm cream as needed to reach desired consistency. 

Salt and pepper to taste.