Servings: 6

Ingredients:

Poussin
6 Pcs Poussin fresh, trussed as per demonstration
1 LB Fresh Hay, soaked in water for 5 minutes
1 bulb Whole Garlic Cloves, skin on rubbed in olive oil
Assorted Sprigs of fresh herbs, (thyme, basil, rosemary, marjoram) mixed with hay

Polenta: 1 Cup Cornmeal
4 Cups Vegetable Stock (or water)
3 Oz Butter
6 Oz Parmesan Cheese grated (Reserve 2 oz for garnish with some fresh herbs)

Methods:

Poussin:

1. After the Poussin is trussed season inside and out with some sea salt and cracked black pepper. You can fill the cavity with some Herbs, and Pear or Apple wedges for enhancing flavor.
2. Place the soaked hay in the bottom of a heavy roasting pan
3. Place the seasoned Poussin on the hay, with some space between each.
4. Randomly arrange herbs and oil rubbed garlic around the Poussin.
5. Roast in the oven at 425 F. for 25 minutes or until cooked medium well.
6. Let rest out of oven for 8-10 minutes, then remove trussing and any hay that has stuck to the bird
7. Present the Poussin "family style" on a platter with the herbs and roasted garlic cloves or serve individually by removing the breast meat from the bone, removing the leg and thigh and serving together on a plate.

Polenta:

1. Bring the Vegetable Stock to a boil and add Cornmeal.
2. Simmer for 20 minutes until polenta has cooked through.
3. Just prior to service, reheat and add butter, and mix until fully blended
4. Add in cheese slowly while stirring with a wooden spoon.
5. Adjust seasoning with a little salt & pepper and serve in a large bowl family style OR: Spoon onto a plate, sprinkle with some parmesan shavings and serve along side the Poussin, accompanied with some seasonal vegetables.