Preparation:
Combine 3/4 cup hot water and porcini mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon transfer mushrooms to work surface. Coarsely chop mushrooms. Set mushrooms and soaking liquid aside.
Heat 2 tablespoons in heavy medium skillet over medium heat. Add 1 tablespoon of chopped sage and garlic, saute until fragrant about 1 minute. Add broth, pureed tomatoes, chopped mushrooms and soaking liquid leaving any sediment from liquid behind. Simmer over medium low heat until thickened to sauce consistency. about 25 minutes. (Sauce can be prepared 1 day ahead, cover and refrigerate.) Preheat oven to 450ΓΈ. pat hens dry with paper towels. Sprinkle cavities with salt and pepper. Place 1 sage sprig and 1 lemon wedge in the cavity of each hen. Tie legs together to hold shape. Tuck wing tips under hen. Place hens on rack on a large roasting pan. Rub remaining 2 tablespoons oil over the hens. Sprinkle with salt and pepper. Sprinkle 1 teaspoon of chopped sage over breast of wach hen. Roast until hens are cooked through and juices run clear when thickest part of thigh is pierced, about 30 minutes. Transfer hens to platter. Tent with foil.
Pour pan juices from roasting pan into 1-cup measuring cup sscraping any browned bits from roasting pan. Spoon fat off the top of juices.. Add pan juices to tomato sauce. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper. Spoon Soft Polenta with leeks onto 4 plates. Spoon tomato sauce over polenta. Place hens atop polenta and serve.
* Dried porcini mushrooms are available at italian markets, specialty food stores and many supermarkets.
Soft Polenta With Leeks:
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add leeks and stir to coak. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf. Bring to boil. Gradually whisk in polenta. Reduce heat to medium- low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 35 minutes.
Remove pan from heat. Discard bay leaf. Stir in remaining 1 tablespoon butter and Parmesan cheese. Season polenta to taste with salt and pepper. Divide polenta among plates. |
