Cornish Hens and Parmesan Polenta with Fennel and Arugula
For an easy and impressive dinner recipe, try this one-skillet meal of Cornish hens over Parmesan polenta.
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Cooking tools:
- Instant-read thermometer
- Skillet
- Oven
- Stove
- Cutting board
- Chef's knife
- Aluminum foil
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- Cornish Hens
- 2 Cornish hens, quartered
- Kosher salt
- 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
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