5 from 4 votes
Polenta Stuffed Cornish Hens with Apricot Glaze
Polenta Stuffed Cornish Hens & Balsamic Apricot Glaze
Stuffed with savory polenta, herbs, and root vegetables, and then slow roasted with a sweet apricot glaze, these Polenta Stuffed Cornish Hens & Balsamic Apricot Glaze are the perfect addition to your holiday table! Cornish hens are my go-to when I want something special, while still keeping it small. The best part? They're so simple to make, but are sure to impress at your next holiday meal!
Servings: 4 hens
Author: Jacqui @ DishingDelish.com
  • 4 Tyson® All Natural Premium Cornish Hens
For the Stuffing
  • 1 18oz package prepared polenta, chopped into 1/2-inch pieces
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil extra virgin
  • 2 medium carrots peeled and chopped
  • 2 medium stalks celery chopped
  • 2 cloves garlic minced
  • 2 large eggs
  • 1/2 cup chicken or vegetable stock
  • 1 medium yellow onion chopped
  • 1 medium parsnip peeled and chopped
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp thyme
For the Glaze
  • 1 10oz jar apricot preserves
  • 1/2 cup balsamic vinegar
  • 1 tsp garlic powder
  • 1 tsp dried ginger
  1. Preheat oven to 375°F.
  2. In a large skillet over medium heat, melt butter.
  3. Add olive oil, onion, carrots, celery, parsnip, garlic, salt, pepper, and thyme to pan and cook until softened (about 5 minutes).
  4. Add sauteed vegetables to a large mixing bowl with polenta, eggs, and stock. Mix all ingredients together.
  5. Stuff Cornish hens with polenta mixture, dividing it evenly between four hens. Place hens breast-side-up in large skillet or roasting pan.
  6. Tie legs of Cornish hens together with cooking twine.
  7. In a medium bowl whisk together apricot preserves, balsamic vinegar, garlic powder, and ginger. Pour glaze over each hen, making sure to coat them evenly.
  8. Bake hens for 30 minutes. Baste with glaze, then bake for an additional 20-30 minutes, or until Cornish hens look roasted and have reached an internal temperature of 165°F (in the thickest part of the thigh).
  9. Remove twine before serving.
Recipe Notes

You can tuck the wings under the hens if you'd prefer.
If the hens look too brown, simply cover the pan with tinfoil for the remainder of the cooking process.
Feel free to use your own favorite stuffing in you Cornish hens!