Instructions: Split the tomatoes lengthwise and roast at 400 degrees for 15 minutes.

In a medium saute pan, heat oil. Season quail on both sides with Bayou Blast. 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.

This recipe yields 2 servings.

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