Roasted Cornish Hen with Fig and Prosciutto Stuffing and Rosemary Polenta

Preparing the Fig and Prosciutto Stuffing

1. Melt 1 tablespoon of butter in a small pan over medium heat. Sauté the minced shallot and garlic for 2 minutes until soft.
2. Add the chopped prosciutto and dried figs, cooking for another 2 minutes until the aroma is released.
3. Remove from heat and transfer the mixture to a bowl. Mix in the fresh breadcrumbs, chopped sage, and a tablespoon of water or chicken stock to moisten. Season with salt and black pepper to taste.

Stuffing and Roasting the Hen

1. Preheat your oven to 200°C (390°F).
2. Pat the Cornish hen completely dry with paper towels. Pack the fig and prosciutto stuffing gently into the cavity of the bird.
3. Tie the legs together with kitchen twine to seal the cavity. Rub the outer skin of the hen with olive oil, salt, black pepper, and half of the chopped rosemary.
4. Place the hen in a baking dish and roast in the oven for 45 to 50 minutes, basting occasionally with its own juices, until the skin is beautifully golden-brown and the juices run clear. Let it rest for 10 minutes before carving.

Making the Rosemary Polenta

1. While the hen is roasting, bring the chicken stock to a boil in a saucepan.
2. Gradually whisk in the polenta in a steady stream to prevent lumps from forming. Reduce the heat to low, cover, and let simmer for 20 to 25 minutes, stirring frequently, until the polenta is thick and creamy.
3. Stir in the remaining butter, grated Parmesan cheese, and the rest of the chopped rosemary. Season generously with salt and black pepper.

Plating and Presentation

1. Ladle a generous pool of hot, creamy polenta onto the center of each plate.
2. Carefully carve the rested Cornish hen in half along the breastbone.
3. Place half of the stuffed hen on top of the polenta, ensuring the flavorful stuffing is visible. Spoon the rich pan juices over the top right before serving.