Pomegranate guinea fowl with polenta

Ingredients

For 1 serving

• Guinea fowl170 g
• Pomegranate0.5
• Shallot20 g
• Chicken broth100 ml
• Rosemaryto taste
• Polenta (cornmeal)55 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – December

Method

1. Cut the pomegranate in half and, holding it cut side down over a bowl, tap the skin with a wooden spoon to knock out the seeds. Press half the seeds through a sieve with the back of a spoon to extract the juice and keep the rest aside.
2. Chop the shallot; pat the guinea fowl pieces dry with kitchen paper and season with salt and pepper. Heat the oil in a casserole over medium-high heat and brown the guinea fowl with the shallot and rosemary for 8 minutes, until golden on all sides.
3. Pour in the chicken stock and the pomegranate juice, cover and cook over low heat for 30 minutes, until the meat is tender; if the liquid is still runny, uncover for the last 5 minutes to let it reduce.
4. 15 minutes before the end, bring about four times the polenta's weight in water to the boil in a small pan and salt it; pour in the polenta in a thin stream, whisking, and cook over low heat for 10 minutes, stirring, until thick and pulling away from the sides.
5. Serve the guinea fowl with its juices on the polenta and finish with the pomegranate seeds you kept aside.