Polenta with small birds

Description

• 4 servings

Ingredients

• 16 small birds (beccaficos, larks, thrushes)
• 400 g (14 oz) cornmeal
• 100 g (3½ oz) butter
• 60 g (2 oz) lardo (cured back fat of pork) cut into small pieces
• 8 sage leaves
• salt

Procedures

1. Prepare polenta with the flour. Pluck the birds and singe, and discard the eyes and claws.
2. Wash, dry and place on skewers, alternating with the lardo pieces and sage leaves.
3. In a frying pan, brown the skewers in the butter, melted, add a little salt, and allow to cook for 15 minutes or until done.
4. Spread the polenta on a plate, and place the skewers, with the sauce, on top.