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Per preparare la polenta: portare a bollore l’acqua con il sale e versarvi a pioggia la farina per polenta. Mescolare fino a cottura, quindi mantecare con il burro.
Per preparare le quaglie disossate ripiene: in una ciotola unire il formaggio grattugiato, il pangrattato, l’aglio e il prezzemolo tritati, le noci tritate e amalgamare il tutto con le mani, quindi aggiungere il tuorlo d’uovo e continuare ad amalgamare. A parte, riscaldare in un pentolino il brodo vegetale con il concentrato di pomodoro. Unire il contenuto del pentolino all’impasto e renderlo omogeneo.
Disossare le quaglie e stenderle su un tagliere, disporre il ripieno al centro di ognuna, quindi arrotolare e chiudere con spago da cucina formando dei mini arrostini. Salare, pepare e rosolare in una padella antiaderente con un filo di olio extravergine di oliva, a fuoco medio, fino a doratura. Quando le quaglie saranno leggermente dorate toglierle dal fuoco.
Disporre le quaglie in una teglia da forno precedentemente imburrata e rivestita di rametti di rosmarino. Cuocere in forno preriscaldato a 180°C per 15 minuti.
Riprendere la pentola dove si sono arrostite le quaglie e deglassare il fondo con il vino bianco e il fondo bruno. Portare a cottura fino a ridurre leggermente la salsa.
Per comporre il piatto: servire 2 quaglie a persona nappandole con la salsa e accompagnandole con 1 mestolo di polenta.
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