PIGEONS IN CORNMEAL (Piccioni con Polenta)

Ingredients

• 4 pigeons Pigeons
• 2 tablespoons Butter
• 1/2 cup Chopped onion
• 1 teaspoon Sage
• 1 cup Yellow cornmeal
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Pepper (Quantity estimated (not specified in original recipe))
• 4 cups Chicken stock (Or boiling water and bouillon cubes)

Instructions

1. 1Prepare a stiff cornmeal mush according to package directions, ensuring it is thoroughly cooked. This typically involves boiling water or stock, slowly whisking in the cornmeal, and simmering until thickened. Season with salt and pepper to taste.
2. 2Cut the pigeons into quarters or smaller pieces. Season them with salt and pepper.
3. 3In a large skillet or Dutch oven, melt the butter over medium heat. Add the pigeons and brown them on all sides. Add the chopped onion and cook until softened, about 5 minutes.
4. 4Pour in the chicken stock. Add the sage. Bring to a simmer, then cover and cook slowly for 1 hour and 30 minutes, or until the pigeons are tender. If the birds are young, they may require less time.
5. 5Line a round dish with the cooked cornmeal mush, hollowing out the center. Place the stewed pigeons and their sauce inside the hollowed-out mush. Serve hot.