MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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.
  
  Recipe by Cooking Live Show  
  From: Angele Freeman
 
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