Grilled Game Hens & Seared Foie Gras With Crispy Polenta & Fig-Port Reduction

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
589
FAT
122%
CHOL
114%
SOD
26%

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Ingredients for 6 servings

3 Cornish game hens, cut in half (about 5 pounds)

5 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock

3 tablespoons olive oil

1 cup stone-ground cornmeal

1/4 teaspoon crushed red pepper

1 tablespoon vegetable oil

1 piece (1/2 pound) uncooked foie gras cleaned, deveined and cut into 6 slices

2 tablespoons butter

1 shallot, minced

1/2 cup port wine

1/2 cup diced dried figs

1 tablespoon tomato paste

2 tablespoons chopped fresh parsley

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