Cornish Hens Skewers over Polenta
From Serenella (Printable version)
This is a delicious way to prepare Cornish Hens. I do not have any quantities measured out for this recipe as I usually eyeball it and vary it according to the vegetables I’m using. Here’s my best shot at a formal recipe:
Ingredients:
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4 Cornish hens cut in quarters
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Pancetta thickly sliced (about 4 ¼’ thick slices, cut into quarters)
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Sage leaves as necessary
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Slices of day-old bread (thick crusted Italian bread is best)
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Vegetables. This depends on what you like to use to alternate on the skewers with the hens. I use any of the following: tomatoes, onions, peppers, mushrooms (cut in quarters or large pieces)
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salt
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pepper
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olive oil
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long metal skewers
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rectangular roasting pan
Preparation:
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Polenta prepared (cooked) using the recipe on the package. I like to use the Pheasant polenta and make a double dose of the basic recipe. Place a thick layer in the bottom of the roasting pan.
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Black olives of your choice (I like the ones that are a little bitter). Scatter the olives over the polenta.
Assembly for the skewers:
Skewer a piece of Cornish hen then a piece of pancetta, one sage leaf and piece of bread in that order. Alternate with vegetables if you like then repeat the series until all the pieces of Cornish hens have been utilized but leave room on both ends of the skewers so you can place them on top of the roasting pan.
Brush the skewers with olive oil then salt and pepper according to taste. Place the skewers across the top of the pan with their ends resting on the sides of the pan so they rest over the polenta (not directly on it).
Place everything in a pre-heated (350 degree) oven. Turn the skewers occasionally and cook until the hen pieces are done (and the bread looks a little burnt and crispy). The drippings from the skewers will fall into the polenta giving it more flavor.
When the hen pieces are done, let the skewers rest a few minutes. Place the polenta and olives in a serving tray or plate. Take the skewers out of the cooked hens and veggies. You can serve these over the polenta or in a separate plate (whichever you prefer).
Serve with a good wine.
Buon appetito.
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