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