Birds With Polenta

Preparation:

Preparation: Clean the birds, flame them, empty their innards, wash them, drain them well, salt and pepper them inside and out. With a small knife, hollow out the polenta slices to obtain small bowls and, if desired, smooth them all around to give them a regular oval shape. Put a small piece of butter with a little oil on the fire, add the clove of garlic and leave it just to brown. Pour in the cleaned and sliced mushrooms, add salt and pepper and cook slowly, stirring occasionally and adding, if necessary, very little hot water. When cooked, sprinkle them with chopped parsley, eliminating the garlic. Separately, brown the birds in a pan with another piece of butter, a little oil and the sage leaves, stirring constantly. Then sprinkle them with about half a glass of white wine and let it evaporate. Fry the polenta bowls in the remaining butter and plenty of oil. Drain them and place them on a serving plate, fill them with the cooked and hot mushrooms and place two small birds on each bowl. Combine the cooking sauce of the mushrooms and that of the birds. Dilute it with the remaining wine and leave it on the heat until it thickens. Pour it over the slices of polenta and serve immediately.