Thomas’s Marinated Gamecocks with Polenta

Sure, they’re really Cornish game hens. But when Thomas Lanford Jr.’s beloved University of Georgia Bulldogs play the University of South Carolina Gamecocks, this recipe is his way to sear the competition. Thomas says that polenta is actually quite easy to prepare at the outdoor tailgate.

 

SERVES 4

 

¼	cup honey
¼	cup soy sauce
2	tablespoons chopped garlic
2	tablespoons chopped fresh ginger
1	tablespoon freshly ground black pepper
1	cup water
2	Cornish game hens
	Polenta (recipe follows)

1. Combine the honey, soy sauce, garlic, ginger, pepper, and water in a small saucepan. Cook over medium-low heat, stirring constantly, until completely blended. Allow to cool to room temperature.
2. Use sharp kitchen shears to cut the game hens in half down the center of the back and breast, and place in a large zipper-top plastic bag. Pour in the marinade, seal the bag, and refrigerate overnight.
3. When ready to cook, prepare a medium-low fire in a charcoal grill or preheat a gas grill.
4. Remove the hens from the marinade (discard the marinade) and grill until the juices run clear when the meat is pierced with a sharp knife, about 5 minutes per side. Serve over the polenta.

POLENTA

 

2	teaspoons butter or olive oil
1	teaspoon red pepper flakes
1	tablespoon minced garlic
1	cup finely ground cornmeal
1½	cups chicken broth
1½	cups water
	Salt and freshly ground black pepper to taste
½	cup half-and-half
¼	cup grated Parmesan cheese, or to taste
1	cup frozen green peas, thawed
2	tablespoons julienned fresh basil

1. Heat the butter in a large pot over medium-high heat. Add the red pepper flakes and garlic. Reduce the heat and cook until the garlic becomes opaque, about 30 seconds. Add the cornmeal, then whisk in the chicken broth and water. Add salt and pepper. Bring the mixture to a low boil, then reduce the heat to low and simmer, whisking occasionally, until the mixture thickens, about 20 minutes.
2. Whisk in the half-and-half. If the mixture is too thick, add a bit more chicken broth or water. Whisk in the Parmesan, peas, and basil. Taste and add more salt and pepper, if desired. Serve warm.

EXTRA POINTS Although you prepare the marinade and marinate the chicken the day before, make the rest of the dish at the tailgate.