Bricked Game Hens with Savoy Cabbage on Polenta Croûtes

Really a nice dish. It's the whole main course, you don't need anything with it.

The birds have a mixture of prosciutto and rosemary rubbed under the skin. They're then cooked "bricked", weight down by a heavy skillet. I cooked mine under a cast iron skillet in which was sitting a 3-qt saucepan full of water. They took a bit longer to cook than the book says, but it wasn't a bit deal.

The cabbage side was excellent and easy and worthy remembering. Finely sliced cabbage with a bit of minced shallot and a slog of chicken stock are sautéed/steamed. When done, you stir in a spoonful of grainy mustard. Amazingly good for not much work.

The polenta croûtes were a nice touch to bring the plate together. (In all the recipes for grilled polenta shapes, Binns has you brush them with melted butter before grilling. I spray mine with olive oil and find thme delicious.)