Sage Polenta Stuffed Roasted Cornish Game Hens with Greens

Cornish game hens are basically little chickens, brought to market at a younger age. The flavour is very similar and the quality will depend upon who you purchased them from, as is true of regular chickens. I love them, every once in a while, because it is such a treat to get your own individual bird. I purchased these beautiful little birds from Hilltop Acres Poultry at the St. Jacob's farmers market.

If you have leftover polenta, slice up pieces and fry them in a little bit of butter or olive oil. This is a great base for a quick dinner when topped with fried mushrooms or tomato sauce.

Sage Polenta Stuffed Roasted Cornish Game Hens with Greens
3 T olive oil, divided
1/4 cup sage leaves, chopped fine
2 shallots, minced
5 cloves garlic, minced, divided
1 1/2 cups course grind corn meal
1 cup dry white wine or vermouth, divided
4 cups chicken stock
1 1/2 cups parmigiano-reggiano cheese
1/2 cup mascarpone cheese
1 T butter, for baking pan
4 Cornish game hens
1 or 2 large bunches Red Swiss Chard (or another green), chopped
2 T flour
salt and pepper


Heat 2 T olive oil over medium high heat. Add shallots and 3 T garlic. Cook until soft. Add sage and brown. Add 1/2 cup wine and deglaze pan. Add stock and bring to a boil. When liquid is boiling, add corn meal, a little bit at a time while whisking vigorously.

Once all of the cornmeal has been added, continue to whisk for at least two minutes to ensure there are no lumps in polenta. Reduce heat to low and cover. Cook for 40-45 minutes longer over low heat, stirring well with a wooden spoon, every 5 minutes. Once polenta is soft, turn off heat and add cheeses. Adjust seasonings to taste. Butter a 9" x 13" glass baking pan and pour polenta into pan, smooth top. Place in refrigerator for at least one hour to set up.

Heat oven to 450 degrees.

Once polenta is set. Cut into 1 inch cubes. Wash hens inside and out and dry well. Season the inside of the birds with salt and pepper. Stuff with polenta cubes. Truss feet together with string. Liberally coat outside of birds with butter or olive oil and season well with salt and pepper. Place birds in roasting pan, and place in oven. Immediately reduce heat of oven to 375 degrees. Roast birds for one hour.

When birds are almost finished, heat 1 T olive oil over medium high heat. Add remaining 2 T garlic to pan and fry until fragrant. Add stems of greens to pan and saute until browned. Add leaves of greens to pan and saute until wilted.

When birds are finished roasting remove them from their roasting pan and set aside, tented with tin foil, to rest. Add flour to roasting pan and mix with drippings until dissolved. Place roasting pan over medium high heat. Add remaining 1/2 cup white wine and stir until brown bits from pan have been incorporated into the flour and wine mixture. Add water (or any leftover chicken stock) to loosen gravy. Bring to a boil and stir until flour has been cooked out of gravy, about 5 minutes. Adjust seasonings. Pour into gravy boat.

Serve birds with greens and gravy alongside.

Irish-ish Stew and Soda Bread

Happy St. Paddy's Day!! I am half Irish, my mother being a descendant of the Donahoe/Griffin clans. I grew up on my grandfather's lap, being lulled to sleep by the sound of Irish folk songs and lullabies. I have a special place in my heart for this holiday, for that reason. Every St. Patrick's day, since being on my own, I have cooked this recipe. At times I put beef in the stew, but usually I use lamb.

This is a tribute to all of you Irish-Americans (and Canadians!) who kept the traditions alive in the new country, to the best of their ability. This stew and soda bread recipe is more likely a melding of the American and Irish traditions. It's warm, flavourful and celebratory, if not truly authentic!

IRISH STEW

2T olive oil (divided)

2 lbs stewing Lamb (or beef) cut into 1 inch cubes

3T flour

3 cups mushrooms, quartered

4 medium onions, chopped

4 cloves garlic, chopped

8 white or red new potatoes, peeled and cubed

2 cups carrots, chopped

2 cups parsnips, chopped

2T caraway seeds

1 t fresh thyme

1 t nutmeg, freshly grated

1 large can Guinness beer

6-8 cups beef broth

fresh salt and pepper

1/2 cup parsley

1. Dredge lamb with seasoned flour


2. Using a large dutch oven, heat 1 T of oil on medium-high heat and fry lamb in batches making sure to brown it well on all sides.


3. Remove lamb to plate, set aside
   


4. Add onions, mushrooms and garlic and fry until soft. Add caraway seeds, nutmeg and salt and pepper.
   


5. Add lamb back into pot, add beer and scrape all crispy bits off the bottom.


6. Add stalk and bring to boil


7. Turn heat to low cover and simmer until meat is tender about 1.5 hours


8. Add remaining vegetables and continue to simmer for 35 min until soft


9. When meat has tenderized and stew is of the desired thickness, stir in parsley.
   


10. Serve with soda bread.
    

Irish Soda Bread

2 tablespoons unsalted butter, melted

4 cups all-purpose flour, plus more for kneading

3/4 cup sugar

2 tablespoons caraway seeds

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 1/2 cups buttermilk, plus more for brushing

2 large eggs

Preheat oven to 350° and butter a large baking sheet.

In a large bowl, combine flour, sugar, caraway seeds, baking soda, salt and baking powder.

In a separate bowl, whisk buttermilk and eggs.

Cut 2 tablespoons of butter into the dry ingredients, until mixture resembles coarse sand.

Stir the wet ingredients into the dry ingredients, to form a dough.
Turn dough out onto floured surface and lightly kneed into a 9 inch round. Place on prepared baking sheet. Brush loaf with buttermilk and using a sharp knife, score an "X" onto the top of the loaf.
Bake until skewer inserted in centre comes out clean (35-35 minutes).
Cool on wire rack for a few minutes before serving.