Jamie Oliver's Proper Polenta + New Book

Jamie Oliver's Proper Polenta + New Book

Chris Phillips
Mar 31, 2008

Did anyone else watch Jamie Oliver make his roasted game birds with polenta on Food Network this weekend?

This week's episode focused on Game Birds. Our favorite recipe was the mixed roast of wood pigeons, patridge, pheasant, quails and sausage on proper polenta.

Even if we don't plan on spatchcocking a pheasant anytime soon, we can all learn from the last part of his recipe ...

Jamie made a polenta pillow for his roasted game birds.

"Spoon all the polenta onto a big board or platter, spread it out evenly and put to 1 side to firm up a little," says Jamie in his recipe.

This recipe manages to be both rustic and luxurious. We cooed like those wood pigeons as Jamie spread cheesy polenta on a big cutting board and then placed his mixed roast of game birds on top and spooned a Chianti pan sauce over the whole lot.

Is Jamie's polenta called "proper" because he served it on a cutting board? Some cooks skip the cutting board and pour the polenta directly on to a well-scrubbed dining room table. Then eaters mark off what portion they'd like to eat and dig right in. We even saw Martha Stewart do this once on her show. But we can't find a single picture of people eating polenta directly off the table. Do you have any?

By the way, Jamie At Home, the companion book for this series, is now available for pre-order, but it won't be published until October 28. Too bad ... all those garden recipes would be more useful in the summer.

(Image: Food Network)

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