Cornish Game Hens on Gorgonzola Polenta
Serves 4
This recipe comes from Paula Lambert's book The Cheese Lover's Cookbook & Guide. View more recipes. . Cornish game hens are just the right size to serve as an individual portion. The polenta is cooked first with water, then with milk to make it richer. It's finally flavored with Gorgonzola.The perfect accompaniment for this dish is sautéed spinach. Makes about 5 cups Polenta Serves 4 Ingredients
Directions For the Cornish Hens, preheat the oven to 375 ° F. Wash the hens and pat dry. Season with salt and pepper inside and out. Place a clove of garlic and a sprig of rosemary in each hen's cavity. Tie the legs together with kitchen string and tuck the wing tips under. HEAT 2 tablespoons of the olive oil in a large skillet over medium heat. Add the hens, sliced garlic, and rosemary sprigs and saute until the hens' skin begins to brown, about 20 minutes, turning as necessary. (Cook the hens in 2 batches if necessary.) Be careful not to break the skin when turning the hens. WHEN THE hens are browned, arrange them breast side up in a roasting pan just large enough to hold them and place in the oven. Roast the hens for 30 to 45 minutes, basting every 15 minutes, or until cooked through. Test the hens by piercing them near the thigh: The juices should run clear. Leave the oven on. When the hens are done, if you would like a crisper skin, preheat the broiler. Place the hens on the rack at least 4 inches under heat source and broil for 5 minutes, or until nicely browned. Transfer the hens to a heated platter and discard the garlic cloves and rosemary. Set the hens aside, loosely covered with foil, while you prepare the onions. About 5 minutes before serving, return the hens to the oven to reheat. FOR THE Caramelized Onions, add the oil to the drippings in the skillet in which the hens were cooked and place over medium heat. Stir well to release any browned bits on the bottom of the pan. Add the onions, stir well, and saute for about 20 minutes, or until they are browned and beginning to caramelize. Reduce the heat to low, add the vinegar, and cook slowly, stirring as necessary, until the vinegar is almost absorbed. Remove from the heat, lightly salt the onions, and set aside. MEANWHILE, FOR the Polenta, pour the water into a large heavy saucepan, place over high heat, and bring to a boil. Add the salt. Slowly add the cornmeal, releasing a steady stream with one hand while whisking constantly with the other hand. Once all of the cornmeal has been added, switch to a long-handled wooden spoon, reduce the heat to low, and cook, stirring, as the polenta begins to thicken. Add the milk, in small amounts, as necessary to keep the polenta moist and soupy. If any lumps develop, break them up against the sides of the pan with the back of the spoon. Cook, stirring and adding milk as necessary, for about 30 minutes, or until the polenta is completely cooked and most of the liquid has been absorbed. It should be somewhat soupy and runny. Remove from the heat. Add the Gongonzola and stir vigorously to blend it into the polenta. Season with salt and pepper. Serve immediately. TO SERVE , pour the polenta onto a shallow heated serving platter, top with the onions,and arrange the hens on top of the onions. Garnish with the sprigs of rosemary. |
