Polenta e Osei
Experience a taste of Lombardy with this traditional Polenta e Osei, a hearty dish featuring creamy, golden polenta crowned with exquisitely roasted small birds. Infused with aromatic sage and rosemary, and rendered bacon, this meal offers a rich, savory flavor profile and comforting textures perfect for a special occasion.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
birds
- 8 pcssmall bird, cleaned
- 100 gbacon, diced
- 30 gbutter
- 2 gsage
- 2 grosemary
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
polenta
- 1,500 gwater
- 300 gcornmeal, fine grain
- 1 tspsalt
- 50 gparmesan cheese, grated
Equipment
Oven · Large oven-safe pan or baking dish · Heavy-bottomed pot (at least 4-quart) · Whisk · Wooden spoon · Meat thermometer (optional) · Paper towels
The method
Step by step
- 1
Preheat your oven to 200°C (400°F) and position an oven rack in the middle.
About 10 min
Cook’s note: Preheating ensures even cooking and helps achieve a crispy skin on the birds.
- 2
Pat the small birds dry thoroughly with paper towels, then season them generously on all sides with salt and freshly ground black pepper.
About 2 min
Cook’s note: Drying the birds helps achieve a crispier skin during searing and roasting.
- 3
In a large oven-safe pan or baking dish, melt the butter over medium heat until it shimmers.
About 2 min
- 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.
About 5 min
Cook’s note: Don't overcook the bacon at this stage, as it will continue to cook in the oven.
- 5
Carefully place the seasoned small birds into the pan with the bacon, then scatter the fresh sage leaves and rosemary sprigs around them.
About 1 min
- 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.
About 7 min
Cook’s note: Browning the birds before roasting adds depth of flavor and helps create a more appealing texture.
- 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.
About 30 min
Cook’s note: Cooking time will vary based on the size of the birds. For optimal juiciness, avoid overcooking.
- 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.
About 5 min
Cook’s note: Using a heavy-bottomed pot helps prevent the polenta from scorching on the bottom.
- 9
Gradually whisk in the cornmeal in a slow, steady stream, ensuring constant whisking to prevent lumps from forming.
About 2 min
Cook’s note: Adding the cornmeal slowly and whisking continuously is crucial for achieving a smooth, creamy polenta.
- 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.
About 40 min
Cook’s note: Stirring frequently, especially scraping the bottom, prevents sticking and ensures even cooking. A wooden spoon is ideal for this task.
- 11
Remove the polenta from the heat and stir in the grated Parmesan cheese until fully incorporated and melted.
About 1 min
Cook’s note: Adding the cheese off the heat prevents it from becoming stringy and ensures a smooth, rich texture.
- 12
To serve, spoon a generous portion of the hot, creamy polenta onto individual plates.
About 1 min
- 13
Top each serving with the roasted small birds and drizzle generously with the flavorful pan juices from the roasting dish.
About 1 min
Cook’s note: The pan juices are packed with flavor from the birds, bacon, and herbs – don't let them go to waste!
Keep it good
This dish is traditionally served as a hearty main course. For an authentic Italian experience, pair it with a robust red wine like a Nebbiolo or a Valpolicella. A simple green salad with a light vinaigrette would complement the richness of the polenta and birds beautifully. While small game birds are traditional, you can substitute with Cornish hens or even chicken thighs for a more accessible option.
Store leftover polenta and birds separately in airtight containers in the refrigerator.
Reheat polenta gently on the stovetop with a splash of milk or water until creamy. Reheat birds in a preheated oven at 150°C (300°F) until warmed through to prevent drying out.
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