-
1
Combine 3/4 cup hot water and porcini mushrooms in small bowl.
-
2
Let stand until mushrooms soften, about 30 minutes.
-
3
Using slotted spoon, transfer mushrooms to work surface.
-
4
Coarsely chop mushrooms.
-
5
Set mushrooms and soaking liquid aside.
-
6
Heat 2 tablespoons oil in heavy medium skillet over medium heat.
-
7
Add 1 tablespoon chopped sage and garlic.
-
8
Saute until fragrant, about 1 minute.
-
9
Add pureed tomatoes, broth, chopped mushrooms and soaking liquid, leaving any sediment from liquid behind.
-
10
Simmer over medium-low heat until thickened to sauce consistency, about 25 minutes.
-
11
(Sauce can be prepared 1 day ahead.
-
12
Cover and refrigerate.)
-
13
Preheat oven to 450F.
-
14
Pat hens dry with paper towels.
-
15
Sprinkle cavities with salt and pepper.
-
16
Place 1 sage sprig and 1 lemon wedge in cavity of each hen.
-
17
Tie legs together to hold shape.
-
18
Tuck wing tips under hen.
-
19
Place hens on rack in large roasting pan.
-
20
Rub remaining 2 tablespoons oil over hens.
-
21
Sprinkle with salt and pepper.
-
22
Sprinkle 1 teaspoon chopped sage over breast of each hen.
-
23
Roast until hens are cooked through and juices run clear when thickest part of thigh is pierced, about 50 minutes.
-
24
Transfer hens to platter.
-
25
Tent with foil.
-
26
Pour pan juices from roasting pan into 1-cup glass measuring cup, scraping up any browned bits from bottom of pan.
-
27
Spoon fat off top of juices.
-
28
Add pan juices to tomato sauce.
-
29
Simmer 2 minutes to blend flavors.
-
30
Season sauce to taste with salt and pepper.
-
31
Spoon Soft Polenta with Leeks onto 4 plates.
-
32
Spoon tomato sauce over polenta.
-
33
Place hens atop polenta and serve.