To assemble: Mound a portion of salad in the centers of six large plates, and top with the quail. Place a polenta triangle on either side of quail, and drizzle the sauce around the salad.
Add 2 rosemary sprigs and both halves of the garlic head. Let infuse and cool for 15 minutes, then add the quail. Place the quail in the rosemary brine for 1 to 2 hours. Remove and pat dry.
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