Prism Steakhouse serves Quail & Crispy Potatoes & Leeks

Serves: 1–2 people Prep Time: 20 min. Cook Time: Approximately 2 hrs. Ingredients  Quail: - 2 whole quail, breasts and legs separated - 1 TBS olive oil - 1 TBS unsalted butter - 1 garlic clove, crushed - 2 sprigs fresh thyme - ½ c chicken stock - Salt and pepper, to taste Creamy Polenta: - ½ c polenta - 1½ c chicken stock - ½ c whole milk - 1½ TBS  butter - ¼ c grated Parmesan cheese - Salt & pepper, to taste Riesling-Plumped Raisins: - ¼ c golden raisins - ½ c Leelanau Peninsula Riesling - 1½ tsp honey - ½ tsp fresh lemon juice Crispy Leeks & Potatoes: - 1 small Yukon Gold potato, thinly sliced or julienned - ½ leek, white and light green portions thinly sliced - Neutral oil for frying - Sea salt  to taste Instructions 1. Slow-Cook the Quail Legs Preheat oven to 300°F. Season quail legs with salt and pepper. Heat olive oil in an oven-safe pan and lightly brown the legs. Add garlic, thyme and chicken stock. Cover and cook in the oven for 1½–2 hours until tender. 2. Prepare Riesling Raisins Combine raisins, Riesling and honey in a small saucepan. Simmer gently for 10–15 minutes until raisins are plump and the liquid has slightly reduced. Stir in lemon juice. Set aside. 3. Make Creamy Polenta Bring chicken stock and milk to a simmer. Slowly whisk in polenta. Reduce heat and cook for 25–35 minutes, stirring frequently until creamy. Finish with butter, Parmesan, salt and pepper. 4. Crisp Leeks & Potatoes Rinse the sliced potatoes to remove excess starch. Dry potatoes and leeks thoroughly. Heat oil to 350°F. Fry potatoes until golden and crispy, approximately 3–5 minutes. Fry leeks separately for 1–2 minutes until lightly golden. Drain and season with sea salt. 5. Sear Quail Breasts Season breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear skin-side down for 2–3 minutes. Flip, add butter and thyme, and baste for another 1–2 minutes, or until the internal temperature reaches 165°F. Rest briefly.