Low Country Quail and Grits
8 quail, fresh or frozen (thawed)
1 1/2 cups s/r flour
1 medium onion - finely diced
Shortening for frying quail
1 1/2 cups Quick Cooking grits
water for grits, per package direction
1 cup half-and-half
salt and freshly-ground black pepper to taste
Pan-fry quail in shortening until browned, about 3 or 4 minutes on each side.
Make pan gravy
and return quail to gravy to simmer until tender.
Prepare grits
according to package directions, cooking for required time. When grits are
done, add salt and pepper. Add half-and-half, a little at a time, continuing to
cook and stirring with a whisk until grits are creamy and half-and-half is
absorbed.
Place creamy
grits on plate; arrange quail around grits. Slather pan gravy over grits and
quail.
Serve with your plenty of homemade biscuits and your favorite southern vegetable in season.
