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Sauteed Quail With Grit Gravy

  • Yield: 2 servings


  • Four 4-ounce quail, split down the back
  • 1 1/2 teaspoons creole spice (recipe included)
  • 1 tablespoon oil
  • 2 tablespoons chopped onion
  • 2 Italian tomatoes, split lengthwise and roasted at 400 degrees for 15 minutes
  • 1 1/2 cup veal stock
  • 1/2 cup cooked grits, leftover is okay
  • 1 tablespoon chopped green onion
  • Salt and pepper
  • 1 tablespoon butter


  • In a medium saute pan, heat oil. Season quail on both sides with creole spice. Sear the quail, skin side down for 4 minutes. Flip each quail over and continue to cook for 2 minutes more.
  • Remove quail from the pan and set aside. To the same saute pan place onions and cook, stirring for 2 minutes. Add tomatoes and stock, and allow to reduce for 1 minute.
  • Using a whisk add grits, incorporating them thoroughly. Place the quail back into the pan. Add the green onion, and adjust the seasonings. Cook for 3 more minutes and then stir in the butter. Place quail on two serving plates and top with the sauce.