Cornish Hens and Parmesan Polenta with Fennel and Arugula

Ingredients

• Cornish Hens
• 2 Cornish hens, quartered
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• Polenta
• 1 sweet onion, diced
• 1 bulb fennel, diced, fronds reserved for garnishing
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup instant polenta
• 4 ounces arugula
• ½ cup grated Parmesan cheese
• 4 tablespoons unsalted butter
• 1 lemon, cut into wedges