Spatchcock grouse with polenta

A creamy, parmesan-tinged polenta is the mellow accompaniment to Aaron Crazes strong gamey grouse
By Aaron Craze
Spatchcock grouse with polenta
  • Rating:
  • Serves: 2
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the polenta

  • 100 g butter
  • 375 g polenta
  • 1.4 litres chicken stock
  • 100 g parmesan, grated
  • olive oil

For the grouse

  • 1 grouse, spatchcocked
  • 1-2 tbsp olive oil
  • 1 head curly kale, shredded
  • 1 clove garlic, peeled and finely chopped
  • 100 ml muscat dessert wine
  • 25 g unsalted butter


1. Preheat the oven to 220C/200C fan/gas 7.

2. For the polenta: melt the butter in a large, heavy-based frying pan over a high heat until foaming, then pour in the polenta. Stir well to coat in the butter, then slowly pour in the stock while stirring briskly.

3. Reduce the heat to low and cook for a further 4-5 minutes, stirring occasionally, until the polenta is tender and creamy. Whisk in the grated parmesan, add a drizzle of olive oil and season with salt and freshly ground black pepper

4. For the grouse: season the grouse with salt and freshly ground black pepper. Heat the olive oil in a large ovenproof frying pan over a high heat, then fry the grouse, skin-side down, for 5 or so minutes until golden-brown and crisp.

5. Turn the grouse over and add the kale and garlic to the pan. Transfer to the oven and roast for a further 10 minutes, or until the grouse is cooked to your liking. Remove the grouse from the pan and set aside to rest.

6. Return the pan to the heat and add the dessert wine to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove the pan from the heat and stir in the butter. Set aside to rest for a few minutes.

7. To serve, spoon the polenta onto a plate and place the grouse alongside. Pile the kale alongside and drizzle over the pan juices.

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