Title: Oven-Roasted Cornish Game Hens with Sage-Shallot Polenta
Categories: Italian, Cornish hen, Bacon, Corn
Yield: 4 Servings
Sage-shallot polenta or any
- kind of leftover polenta
2 tb Fresh sage leaves; minced
1/4 lb Pancetta; cubed small
4 Cornish game hens (1 lb ea)
Kosher salt and black pepper;
- in a mill
Olive oil
16 Whole sage leaves; plus
- more for garnish
Peel and mince 3 shallots and saute in 1 tb butter until soft and
fragrant. Add 2 tb minced fresh sage, stir, and remove from the
heat. Add to the polenta with the pepper, butter, and cheese.
Prepare the sage-shallot polenta several hours in advance. When it
is done, pour it onto a baking sheet rinsed in cold water and use a
rubber spatula to spread it 3/4" thick. Let it cool slightly and
then place it in the refrigerator, covered, until it is very firm.
Remove it from the refrigerator, cut it into small cubes, and place
the cubes in a medium mixing bowl. Add the minced sage and the
pancetta, toss lightly, and set aside.
Preheat the oven to 350 F. Rinse the game hens inside and out, dry
them thoroughly with a clean tea towel, and set them on end,
central cavity down, on absorbent paper or toweling so that excess
moisture can drain out. Let them sit for 5 minutes. Stuff the hens
one by one. Turn the hen on end, with the cavity facing you.
Season the inside with salt and one or two turns of black pepper,
and then fill the cavity with about 1 cup polenta mixture. When
all the hens have been stuffed, loosen the breast skin by
extending your finger under the skin to loosen the membrane.
Insert 2 sage leaves under each side of the breast skin of each
hen and then truss or tie the hens tightly with string to close
the cavities. Pour a little olive oil in the palm of one hand and
rub the olive oil over the surface of the hen's skin. Season each
with several turns of black pepper and a little salt. Set the hens
on a roasting rack, place in a baking pan, and roast for
approximately 1 hour. Remove from the oven, remove the string, and
serve immediately.
