Pan-roasted Cornish Hen Recipe
Three-cheese polenta, foraged mushrooms, demi-glace, Chef’s vegetables
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Ingredients
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Cornish Hen
Three-Cheese Polenta
Foraged Mushrooms
Demi-Glace
Chef's Vegetables
Method
Cornish Hen Preparation
- 1
Season the Hens
Preheat your oven to 375°F (190°C). Rub the Cornish hens with olive oil, salt, pepper, and fresh thyme. Insert garlic cloves into the cavity of each hen.
- 2
Sear the Hens
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the hens for 5-7 minutes on each side until golden brown.
- 3
Roast the Hens
Transfer the skillet to the preheated oven and roast for about 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
Three-Cheese Polenta Preparation
- 4
Cook the Polenta
Bring the water to a boil in a saucepan. Gradually whisk in the polenta, reduce the heat to low, and cook for 15-20 minutes, stirring frequently.
- 5
Add the Cheeses
Once thickened, stir in the butter, parmesan, cheddar, and cream cheese until smooth and creamy. Season with salt and pepper to taste.
Foraged Mushrooms Preparation
- 6
Sauté the Mushrooms
In a skillet, melt butter over medium heat. Add shallots and sauté until translucent. Add the mixed mushrooms and cook until tender, about 5-7 minutes. Stir in fresh parsley before serving.
Demi-Glace Preparation
- 7
Chef's Vegetables Preparation
- 8
Roast the Vegetables
Toss seasonal vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes until tender.
