Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    skewers -- soaked in water 8
                        -- hours
   8                    quail -- boneless
   4      pieces        pancetta -- cut 1" cubes
   2      ounces        balsamic vinegar
   2      ounces        virgin olive oil
   2      tablespoons   honey
   1      tablespoon    freshly-ground black pepper
   1      medium        red onion -- cut 1/4" dice
   4      cups          water
  10                    sage leaves -- chopped
   1      cup           polenta
     1/2  cup           freshly-grated asiago cheese

Preparation:

Check quail for bones or feathers and place in mixing bowl. Add pancetta, vinegar, olive oil, honey and black pepper and toss to coat. Set aside and preheat grill. In a 3-quart saucepan, place onion, water and sage and bring to a boil. Thread one quail, followed by one piece of pancetta, followed by one quail on each of four skewers and place on hottest part of grill. Cook 4 to 5 minutes on each side, until just pink at the leg bones. Meanwhile, pour polenta slowly in a thin stream into boiling water, until all is incorporated and polenta thickens, about 1 to 2 minutes. Switch to a wooden spoon, add Asiago and cook another minute, until as thick as paste. Remove from heat and pour on to a service-ready cutting board. Pile skewers on top of polenta and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D17)