For the glaze, in a small saucepan heat the blood orange juice and peach nectar and set over medium heat. Simmer for 4 to 5 minutes, until reduced and slightly syrupy. Set aside.

Wash quail under cold running water and pat dry with paper towels. Rub birds with a little oil and season inside cavities and outsides of birds with salt and pepper. Preheat grill to medium. Grill birds for 6 to 8 minutes per side (12 to 16 minutes total), basting with glaze with a small pastry brush, until skin is golden and crispy.

Meanwhile, split peaches and remove stones. Drizzle peach halves with oil and season with salt and pepper. Grill peaches for 2 to 3 minutes per side, until grill marks appear, then set aside.

Serve quail on Polenta with grilled peaches. Garnish with greens

In a large saucepan combine 1 1/2 quarts chicken broth with 3/4 teaspoon kosher salt; bring to a boil. Gradually pour in 1 1/2 cups polenta or yellow cornmeal in a slow, steady stream, whisking constantly. Once the broth is completely bsorbed, lower the heat and continue cooking for 20 minutes, whisking often. (The polenta should be thick and smooth.) Add 1/4 cup heavy whipping cream and 1 1/2 tablespoons unsalted butter; cook another 10 minutes, whisking often. Stir in 3/4 cup grated Parmigiano-Reggiano and season with freshly ground black pepper.