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Source: Campbell's Recipes
Tagged With: 6 servings
Grilled Game Hens & Seared Foie Gras with Crispy Polenta & Fig-Port Reduction
Fire up the grill and impress your guests with this fabulous recipe that's worth the extra effort - it takes a little time, but it's easy and the results are outstanding.
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Serves: 6 servings
Prep Time: 15 minutes
Cook Time: 65 minutes
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3 Cornish game hen, cut in half (about 5 pounds)
Swanson® Chicken Stock or 5 1/2 cups Swanson® Chicken Broth
3 tablespoons olive oil
1 cup stone-ground cornmeal
1/4 teaspoon crushed red pepper
1 tablespoon Vegetable Oil
1 piece (1/2 pound) uncooked foie gras cleaned, deveined and cut into 6 slices
2 tablespoons butter
1 shallot, minced
1/2 cup port wine
1/2 cup diced dried fig
1 tablespoon tomato paste
2 tablespoons chopped fresh parsley




Season the hens with black pepper.
Lightly oil the grill rack and heat the grill to medium. Grill the hens for 30 minutes or until cooked through, turning the hens over once halfway through the grilling time. Remove the hens from the grill, cover and keep warm.
Heat 4 cups broth and 1 tablespoon olive oil in a 3-quart saucepan over medium heat to a boil. Gradually stir the cornmeal in the saucepan. Stir in the red pepper. Reduce the heat to low.  Cook and stir for 10 minutes or until the mixture is thickened. Pour the mixture into a lightly greased 8-inch square baking pan. Let cool for 30 minutes or until the polenta is firm.
Cut the polenta into 12 squares.
Heat the remaining olive oil in a 12-inch nonstick skillet over medium heat. Add the polenta squares and cook until golden brown on both sides. Drain the polenta squares on paper towels and keep warm.
Heat the vegetable oil in a 10-inch skillet over medium-high heat. Add the foie gras and cook for 2 minutes or until well browned on both sides. Drain on paper towels and keep warm.
Heat 1 tablespoon butter in a 2-quart saucepan over medium heat. Add the shallot and cook for 2 minutes.
Stir the remaining broth, port, figs and tomato paste in the saucepan and heat to a boil. Reduce the heat to low.  Cook until the mixture is reduced by half. Stir in the remaining butter and parsley.
Place 2 polenta squares onto each of 6 serving plates. Top each with 1 slice foie gras and 1 hen half.  Spoon the sauce over the hens.





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