Polenta e Osei

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F) and position an oven rack in the middle.

   Ca. 10 min.

   Kokkens note: Preheating ensures even cooking and helps achieve a crispy skin on the birds.

2. 2

   Pat the small birds dry thoroughly with paper towels, then season them generously on all sides with salt and freshly ground black pepper.

   Ca. 2 min.

   Kokkens note: Drying the birds helps achieve a crispier skin during searing and roasting.

3. 3

   In a large oven-safe pan or baking dish, melt the butter over medium heat until it shimmers.

   Ca. 2 min.

4. 4

   Add the diced bacon to the pan and cook, stirring occasionally, until it is slightly crispy and has rendered most of its fat, about 5 minutes.

   Ca. 5 min.

   Kokkens note: Don't overcook the bacon at this stage, as it will continue to cook in the oven.

5. 5

   Carefully place the seasoned small birds into the pan with the bacon, then scatter the fresh sage leaves and rosemary sprigs around them.

   Ca. 1 min.

6. 6

   Sear the birds on all sides for 5-7 minutes, turning them occasionally, until they are lightly browned and have developed a flavorful crust.

   Ca. 7 min.

   Kokkens note: Browning the birds before roasting adds depth of flavor and helps create a more appealing texture.

7. 7

   Transfer the pan to the preheated oven and roast for 20-30 minutes, or until the birds are cooked through and their internal temperature reaches 74°C (165°F) when measured with a meat thermometer.

   Ca. 30 min.

   Kokkens note: Cooking time will vary based on the size of the birds. For optimal juiciness, avoid overcooking.

8. 8

   While the birds are roasting, bring the 1.5 liters of water and 1 teaspoon of salt for the polenta to a rolling boil in a heavy-bottomed pot.

   Ca. 5 min.

   Kokkens note: Using a heavy-bottomed pot helps prevent the polenta from scorching on the bottom.

9. 9

   Gradually whisk in the cornmeal in a slow, steady stream, ensuring constant whisking to prevent lumps from forming.

   Ca. 2 min.

   Kokkens note: Adding the cornmeal slowly and whisking continuously is crucial for achieving a smooth, creamy polenta.

10. 10

    Reduce the heat to low, cover the pot partially, and simmer the polenta, stirring frequently with a wooden spoon, for 30-40 minutes, or until it is thick, creamy, and pulls away from the sides of the pot.

    Ca. 40 min.

    Kokkens note: Stirring frequently, especially scraping the bottom, prevents sticking and ensures even cooking. A wooden spoon is ideal for this task.

11. 11

    Remove the polenta from the heat and stir in the grated Parmesan cheese until fully incorporated and melted.

    Ca. 1 min.

    Kokkens note: Adding the cheese off the heat prevents it from becoming stringy and ensures a smooth, rich texture.

12. 12

    To serve, spoon a generous portion of the hot, creamy polenta onto individual plates.

    Ca. 1 min.

13. 13

    Top each serving with the roasted small birds and drizzle generously with the flavorful pan juices from the roasting dish.

    Ca. 1 min.

    Kokkens note: The pan juices are packed with flavor from the birds, bacon, and herbs – don't let them go to waste!