Remove breast and leg meat from the hens. Marinate for 1 hour in white wine, pepper, laurel leaves, olive oil, and parsley.
Preheat oven to 450 degrees F.
Roast the hens over the laurel leaves. Salt, to taste. Cook 12 to 15 minutes, skin side up.
Bring stock to boil. Whisk in polenta and cook over low heat 15 to 20 minutes when thick and pulls away from the side of the pan. Saute garlic and butter and whisk into polenta. Season with salt and pepper.
For a simple sauce, save the pan drippings and marinade. Bring to a boil, whisk in 2 ounces of butter and strain.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Steve Rosen, Salts, Cambridge, MA