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1
Peel and mince 3 shallots and saute in 1 tablespoon butter until soft and fragrant.
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2
Add 2 tablespoons minced fresh sage, stir, and remove from the heat.
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3
Add to the polenta with the pepper, butter, and cheese.
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4
Prepare the sage-shallot polenta several hours in advance.
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5
When it is done, pour it onto a baking sheet rinsed in cold water and use a rubber spatula to spread it 3/4-inch thick.
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6
Let it cool slightly and then place it in the refrigerator, covered, until it is very firm.
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7
Remove it from the refrigerator, cut it into small cubes, and place the cubes in a medium mixing bowl.
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8
Add the minced sage and the pancetta, toss lightly, and set aside.
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9
Preheat the oven to 350 degrees.
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10
Rinse the game hens inside and out, dry them thoroughly with a clean tea towel, and set them on end, central cavity down, on absorbent paper or toweling so that excess moisture can drain out.
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11
Let them sit for 5 minutes.
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12
Stuff the hens one by one.
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13
Turn the hen on end, with the cavity facing you.
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14
Season the inside with salt and one or two turns of black pepper, and then fill the cavity with about 1 cup polenta mixture.
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15
When all the hens have been stuffed, loosen the breast skin by extending your finger under the skin to loosen the membrane.
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16
Insert 2 sage leaves under each side of the breast skin of each hen and then truss or tie the hens tightly with string to close the cavities.
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17
Pour a little olive oil in the palm of one hand and rub the olive oil over the surface of the hen's skin.
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18
Season each with several turns of black pepper and a little salt.
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19
Set the hens on a roasting rack, place in a baking pan, and roast for approximately 1 hour.
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20
Remove from the oven, remove the string, and serve immediately.
