Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  hot water
     3/4         ounce  dried porcini mushrooms*
  4        tablespoons  olive oil
  1         tablespoon  plus 4 tsps. chopped fresh sage
  2                     garlic clove -- minced
  1            14.5 oz  -can whole peeled tomatoes in -- pureed
                        -- juice
  1                 in  blender with juices
     1/2           cup  canned low-sodium chicken broth
  4                     cornish game hens -- giblets  removed
  4              large  fresh sage sprigs
  1                     lemon cut into 4 wedges
                        soft polenta with leeks
                        ***SOFT POLENTA WITH LEEKS***
  3        tablespoons  butter
  3                lge  leeks -- (white and pale
                        -- green parts only),
                        -- thinly sliced
  2 1/4           cups  water -- (or more)
  2               cups  canned chicken broth
  1                     bay leaf
  1                cup  polenta -- (coarse cornmeal)
     1/3           cup  freshly grated parmessan cheese

Preparation:

Combine 3/4 cup hot water and porcini mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon transfer mushrooms to work surface. Coarsely chop mushrooms. Set mushrooms and soaking liquid aside. Heat 2 tablespoons in heavy medium skillet over medium heat. Add 1 tablespoon of chopped sage and garlic, saute until fragrant about 1 minute. Add broth, pureed tomatoes, chopped mushrooms and soaking liquid leaving any sediment from liquid behind. Simmer over medium low heat until thickened to sauce consistency. about 25 minutes. (Sauce can be prepared 1 day ahead, cover and refrigerate.) Preheat oven to 450ø. pat hens dry with paper towels. Sprinkle cavities with salt and pepper. Place 1 sage sprig and 1 lemon wedge in the cavity of each hen. Tie legs together to hold shape. Tuck wing tips under hen. Place hens on rack on a large roasting pan. Rub remaining 2 tablespoons oil over the hens. Sprinkle with salt and pepper. Sprinkle 1 teaspoon of chopped sage over breast of wach hen. Roast until hens are cooked through and juices run clear when thickest part of thigh is pierced, about 30 minutes. Transfer hens to platter. Tent with foil. Pour pan juices from roasting pan into 1-cup measuring cup sscraping any browned bits from roasting pan. Spoon fat off the top of juices.. Add pan juices to tomato sauce. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper. Spoon Soft Polenta with leeks onto 4 plates. Spoon tomato sauce over polenta. Place hens atop polenta and serve. * Dried porcini mushrooms are available at italian markets, specialty food stores and many supermarkets. Soft Polenta With Leeks: Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add leeks and stir to coak. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf. Bring to boil. Gradually whisk in polenta. Reduce heat to medium- low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 35 minutes. Remove pan from heat. Discard bay leaf. Stir in remaining 1 tablespoon butter and Parmesan cheese. Season polenta to taste with salt and pepper. Divide polenta among plates.

Nutritional Information:

1160 Calories (kcal); 70g Total Fat; (55% calories from fat); 65g Protein; 64g Carbohydrate; 363mg Cholesterol; 312mg Sodium