Roast Capon With Polenta Cakes

Stir the polenta into 500 ml (approximately 2 cups) boiling water. Cook according to the package directions, then stir in the Parmesan cheese. Spread about 1.5 cm (approximately 1/2 inch) high on a baking sheet and let cool. Soak the raisins in water.

Rinse the grapes and pluck the fruit from the stems.

Rinse the figs.

Rinse the apples, quarter, core and cut into slices. Drizzle with lemon juice.

Season the capon inside and out with salt and pepper and rub with paprika. Place with the breast side down in a large roasting pan and pour in the butter and chicken broth. Bake in a preheated oven at 180°C (approximately 350°F) on the bottom rack for 50 minutes, basting frequently.

20 minutes before the end of cooking, add the raisins, figs and apple slices. Increase the temperature to 220°C (approximately 425°F) and cook until done.

The capon is done when clear juice runs from the leg when pierced with a knife.

(The cooking time varies with the size of the bird).

Remove the capon from the oven, degrease the pan drippings, pour through a fine sieve, and thicken with cornstarch if desired.

Cut out circles from the cooled polenta (about 5 cm) (approximately 2 inches), brush with a little oil and fry in a pan. Arrange some of the raisins on the polenta circles and press down slightly.