Polenta with small birds

Clean and prepare the small game birds (such as sparrows, larks, or quail), removing any remaining feathers and giblets, then rinse thoroughly under cold water and pat dry.

Season the birds generously with salt inside and out, then tuck several fresh sage leaves under the skin and inside the cavity of each bird to infuse them with flavor.

Heat a heavy-bottomed roasting pan or skillet over medium-high heat with a generous amount of lard or butter, then sear the birds on all sides until golden brown.

Transfer the pan to a preheated oven at 200°C (390°F) and roast the birds until fully cooked through and the skin is crispy, basting occasionally with the pan juices.

While the birds are roasting, bring a large pot of salted water to a boil, using approximately 4 parts water to 1 part coarse cornmeal.

Gradually pour the coarse cornmeal into the boiling salted water in a steady stream, stirring constantly with a wooden spoon to prevent lumps from forming.

Reduce the heat to low and continue cooking the polenta, stirring frequently, until it thickens and pulls away cleanly from the sides of the pot.

Spoon the hot polenta onto a large wooden board or into individual deep plates, arrange the roasted birds on top, and drizzle with the remaining pan juices and crispy sage leaves before serving immediately.