Polenta with small birds

Description

 * 4 servings

Ingredients

 * 16 small birds (beccaficos, larks, thrushes)
 * 400 g (14 oz) cornmeal
 * 100 g (3½ oz) butter
 * 60 g (2 oz) lardo (cured back fat of pork) cut into small pieces
 * 8 sage leaves
 * salt

Directions

 * 1) Prepare polenta with the flour. Pluck the birds and singe, and discard the eyes and claws.
 * 2) Wash, dry and place on skewers, alternating with the lardo pieces and sage leaves.
 * 3) In a frying pan, brown the skewers in the butter, melted, add a little salt, and allow to cook for 15 minutes or until done.
 * 4) Spread the polenta on a plate, and place the skewers, with the sauce, on top.