Grilled Doves, Sausages, and Grapes With Polenta
Grilled Doves, Sausages, and Grapes With Polenta is a rustic and tasty dish typical from the southeast of Italy. It’s especially comforting in winter because of its lush ingredients and the energy it provides after a long day of dove hunting in Argentina.
Ingredients
- 4 doves, dressed
- 1⁄4 cup olive oil
- About 1 lb. seedless red grapes, in bunches
- 4 1⁄2 cups chicken stock
- 2 Tbsp. butter
- 1 bay leaf
- 1 1⁄4 cups polenta
- 1⁄4 cup grated Parmesan cheese
- 4 fresh sausages, mild Italian or other variety
- 4 sprigs fresh thyme
- Good-quality balsamic vinegar, for drizzling
- Salt and freshly ground pepper, to taste
Directions
1. Prepare the Grill and Doves
Light a medium-hot fire in your grill. Prepare the dove for grilling by rubbing each bird with about 1 tsp. olive oil and seasoning with salt and pepper. Divide the grapes into four or more small bunches, and in a large bowl gently toss them with the remaining olive oil, coating the grapes without knocking them off their stems. Season the grapes with salt and pepper.
2. Make the Polenta
Bring the chicken stock, butter, and bay leaf to a boil in a medium saucepan over high heat. Whisk the polenta into the liquid a little at a time to avoid clumping, and continue to whisk until the mixture returns to a boil. Reduce the heat to low and cover. Cook for about 25 minutes, stirring frequently to prevent scorching, until the mixture is creamy. Remove the bay leaf, stir in the cheese, and keep warm.
3. Grill the Sausages and Doves
Meanwhile, place the sausages on the grill and roll them so they cook evenly. Grill for about 15–20 minutes, or until the juices run clear when pricked. You can also slice one in half to check more thoroughly.
After a few minutes, add the dove to the grill, and cook until the birds are golden brown and their inner thigh meat is slightly pink, about 5–6 minutes per side. (Spatchcocked birds will cook faster.) Remove the sausages and doves to a platter to rest.
4. Grill the Grapes
Set the bunches on the grill and cook for about 5 minutes, or until the grapes are blistered and a few have begun to shrivel.
5. Serve and Enjoy
Divide the polenta between four plates. Top each with a sausage, a dove, and a bunch of grapes. Drizzle with balsamic vinegar and any juices that collected while the dove and sausage were resting. Sprinkle with a few thyme leaves. Serves 4.
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