10 whole baby pearl onions, peeled
1 carrot, finely diced
1 celery stalk, finely diced
4 cloves garlic, finely diced
1 bottle light-styled red wine
150mL extra virgin olive oil
1L chicken stock
100g fresh chanterelle mushrooms (or shimeji, portobello), sliced
2 sprigs rosemary
190g red corn polenta (or yellow polenta)
60g Parmigiano Reggiano
Sea salt and freshly ground black pepper
Fresh herbs to garnish
Cut spatchcocks into quarters (Marylands and breasts), with the breasts left on the bone. Combine spatchcocks, vegetables, garlic, red wine and Cognac in a large bowl.
Cover and refrigerate for 24 hours.
Remove from the refrigerator and strain. Pat dry the spatchcocks and vegetables with a paper towel, reserving the wine and Cognac.
Heat oil in a large cooking pot, or flameproof casserole dish, for 2 minutes over medium heat. Add spatchcock pieces, skin side down and brown the skin. Turn and cook for a further 2 minutes. Remove and set aside.
Add strained onions, carrot, celery and garlic to the pot and cook for 4 minutes over medium heat, continually stirring. Add red wine and Cognac and cook for 30 minutes, until reduced by half.
Pre-heat oven to 180 C.
Return spatchcock to pot and season with salt and pepper. Add chicken stock, mushrooms and rosemary, bring to the boil.
Transfer the pot to the oven and cook for 35-40 minutes. Taste and adjust seasoning, if required.
Bring 1 litre of water to the boil in a large pan and slowly add polenta in a stream, stirring continuously.
Cook, stirring for 40 minutes. Add cheese and butter, season with salt.
Mix thoroughly, then cover the pan with a lid and leave for 5 minutes.
Spoon soft polenta onto a serving plate, add spatchcock, vegetables and sauce. Garnish with any fresh herbs.