Grilled Cornish Hens with Sun-Dried-Tomato Pesto
Reconstituting Sun-Dried Tomatoes In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let them steep in the hot water for about 5 minutes. Drain.
Creamy polenta topped with a dollop of the extra pesto will be perfect with the hens. Also, since the grill is already hot, you might want to throw on some vegetables—such as peppers, zucchini or asparagus.
For this grilled dish, with its smoke, salt, and acidity (from tomatoes), choose a wine that's simple and refreshing. Among the many options are Italian red wines with good acidity such as Chianti Classico or Dolcetto.